Easy 10-minute spicy pumpkin curry chowder in a mug. This delicious chowder is vegan and gluten free! Serves 1.
1. Make sure to use microwave-safe mugs and plastic wrap for this. I used Glad cling wrap.
2. It’s crucial to stir the vegetables in between microwave blasts so that the vegetables cook evenly.
3. If you find that the soup is overflowing before it is done, cook the soup at a lower power setting. All microwaves are different, so you may need to tinker with the power settings to get the right temperature.
4. To make cashew cream, soak 1/2 cup of cashews in water overnight. Drain water. Blend soaked cashews with another 1/2 cup water until smooth.