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.