Curried Pumpkin Bisque
2 tablespoons vegan margarine (I use Earth Balance)
3 tablespoons unbleached all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
3-1/2 cups roasted pumpkin puree
1 (12-ounce) package silken soft tofu
1/2 cup non-dairy milk (I use soymilk)
2 tablespoons tahini
1 tablespoon sucanat (sucanat - [u]su[/u]gar [u]ca[/u]ne [u]nat[/u]ural - is minimally processed cane sugar)
salt, to taste
pepper, to taste
roasted pumpkin seeds (optional)
1.) Melt vegan margarine in a large pot over medium heat and then remove from heat. Add in flour and curry, stirring well until it forms a paste.
2.) While continuously whisking, gradually add vegetable broth, one cup at a time, returning pot to heat after the first cup. Stirring frequently, cook over medium to medium-high heat until mixture reaches a light boil and begins to thicken. Stir in pumpkin rapidly and reduce heat to medium and simmer.
3.) In a blender, blend silken tofu and non-dairy milk to make a “half and half” consistency or slightly thicker, like cream. Add this to the pot of soup and stir well.
4.) Add tahini and succanat, stir thoroughly while returning it to a simmer. Add salt and pepper.
5.) When serving, garnish with a few roasted pumpkin seeds.
Source of recipe: I had a LOT of roasted pumpkin puree and had a craving for a good creamy soup with KICK.