Curried Pumpkin Soup
Published 12 February 2019
6 serves15 min prep30 min cook
This pumpkin soup is super rich, creamy and ultimately satisfying. And best of all, it’s super easy, and ready in 35 minutes!
Ingredients
- 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
Method
- 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).
Suggestions
For garnishing:
- Drizzle of coconut cream.
- Sprinkle of pumpkin seeds or seeded spice blend, such as dukkah.
- Chopped fresh parsley.
- Chopped fresh coriander.
Nutritional value
- 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.
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