Add milk or whipping cream. The spices complement the vegetables, without being overpowering. When ready to serve chop the fresh coriander and stir into the soup … Keep warm until ready to serve. It's a feast for your taste-buds and warms your heart at the very first spoon! It has a little bit of a kick to it from the chili powder, and the orange juice and pumpkin pie spice really bring out the flavors. 2 more min. It was originally based on 'Daddy's Pumpkin Soup.' Very low in fat but high in fibre and packed with nutrients, this is a favourite soup to make during the cold months. Toor dal can be found at any Indian grocery store but if you can't find it or don't have it on hand, feel free to use channa dal or yellow split peas instead. Add carrots and pumpkin and sauté for approx. Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear. If the soup is too thick for your liking, simply slowly add hot water and stir until it is the consistency you like. Reheat until hot. Being autumn and pumpkin time, the first soup I tried and adapted was a carrot soup with seven spices that I turned into a creamy pumpkin soup with some toor dal added for some additional nutrients and texture. Transfer to a blender and purée until smooth. Most of them are delicious. This spicy vegan pumpkin and carrot soup recipe is ready in less than 30 min, and only calls for simple wholesome ingredients. I like to add carrots to enhance the color and to give a further sweetness (it most certainly doesn’t take over the pumpkin flavour). For the soup: 1 pound pumpkin, peeled and seeds removed; 1 small carrot, peeled; 2 medium potatoes, peeled; 1 small onion; Salt, to taste; Around 4 cups vegetable stock (optional). I modified another Allrecipes pumpkin soup recipe past recognition and decided to add it here to share. Step 3/3. Add water, season with salt, pepper, and nutmeg as desired and let it simmer for approx. 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