10-Minute Pumpkin Chowder in a Mug

Easy 10-minute spicy pumpkin curry chowder that is all made in your microwave! This delicious chowder is vegan and gluten free!

3 TBS diced potatoes (they should be around ¼-inch cubes)
3 TBS chopped kale
2 baby carrots, thinly sliced
2 TBS corn
½ cup (120ml) vegetable broth
¼ cup (60g) pumpkin puree
⅓ cup (80ml) unsweetened soy milk
2 tsp to 1 TBS maple syrup (depending on your taste)
1 tsp curry powder
½ tsp kosher salt, add more if necessary
⅛ tsp granulated garlic
pinch of cayenne powder
cashew cream for topping (optional)
chopped chives for topping (optional)

View the full recipe at Healthy Nibbles & Bits →