Prep Time 15 min
Cook Time 30 min
This pumpkin soup is super rich, creamy and ultimately satisfying. And best of all, it’s super easy, and ready in 35 minutes!
1 tablespoon coconut oil (optional)
1 Onion (chopped)
2 Cloves garlic (crushed)
1 tsp Ginger (minced or finely chopped)
1 tablespoon curry powder
1 tsp turmeric powder
1kg Pumpkin (peeled and cubed)
1 (400ml) can coconut cream
1.5 cups (360ml) vegetable stock/broth
Unrefined sea salt and pepper to taste
Add coconut oil to a pot with chopped onion, garlic and ginger and sauté.
Then add curry powder and turmeric powder and sauté until the onions are softened.
Add in coconut cream, vegetable stock and pumpkin and bring to boil.
Turn down the heat and simmer until the pumpkin is soft and cooked (about 10 minutes).
Use a hand mixer to blend it smooth inside the pot. If you haven’t got a hand mixer, then transfer to a blender and blend until smooth.
Add salt and pepper to taste.
Serve with some pumpkin seeds as garnish (optional).
Drizzle of coconut cream.
Sprinkle of pumpkin seeds or seeded spice blend, such as dukkah.
Chopped fresh parsley.
Chopped fresh coriander.
Pumpkin's brilliant orange colour comes from its ample supply of beta-carotene, which is converted to vitamin A in the body. These offer a boost to the immune system using a powerful combination of nutrients.