This vegan pumpkin curry soup is the perfect way to warm up this fall. All you need is 20 minutes, a can of pumpkin puree, coconut milk, curry spice, and a few staple seasonings to make this super easy fall favorite. Serve with a slice of crusty bread.
– Add canola oil, onion, garlic, curry powder, and each salt and pepper to medium sized pot over the stove. Sautee until onion is soft translucent, about 3-5 minutes.