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Ingredients. 2 tbsp extra-virgin olive oil. 1 large brown onion, chopped. 1 1/2 tsp medium curry powder (madras-style) 750g pumpkin, peeled and cut intochunks ...

Make the soup . Melt oil in a large Dutch oven over medium. Add bell pepper, celery, onion, scallions, and garlic; cook, stirring occasionally, until soft and onion is translucent, about 5 minutes.

Our soup starts with fresh pumpkin — sugar pie pumpkins to be exact, not jack-o’-lanterns, which do not have the dense, […] Skip to content. All Sections. Subscribe Now. 81°F.

If you want a chunky soup, you can reserve some of the cooked cubed potatoes and carrots then add them back in after you have blended up the rest. Broth Options: Because this is a vegan recipe, we ...

The soup calls for "handfuls" of herbs; if you are relying on ones from the grocery store instead of the garden or farmers' market, you'll need at least a 2-ounce packet.

Bring to a boil, and then reduce heat to a simmer. Cook until carrots are soft, about 30 minutes. Remove the cardamom pods. Puree soup in a food processor until smooth.

While I’ll be the first to lament the end of beach-day barbecues and 8:30 p.m. sunsets, the advent of autumn flavors is making my taste buds want to do a little dance. Fall brings us the ...