This is a great twist to the run-of-the-mill pumpkin soup. It’s creamy, full of flavor and a perfect zing of spice.
Pumpkin Coconut Soup
- 1 onion (peeled and chopped)
- 2 cloves garlic (chopped)
- 30 ml olive oil
- 1 Tablespoon curry powder
- 1 teaspoon garam masala
- 100 g carrot (peeled and chopped)
- 200 g sweet potato (peeled and chopped)
- 500 g pumpkin (peeled and chopped)
- 600 ml vegetable stock
- 400 ml coconut cream
- 1 pinch salt
- 1 pinch pepper
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Brown onion and garlic in oil.
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Add curry powder and garam masala. Cook for 5 minutes.
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Add carrot, sweet potato and pumpkin, vegetable stock and simmer for 30 minutes.
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Add coconut cream and blend till smooth.
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Season to taste with salt and pepper.
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Garnish with parsley or coriander and serve with crusty bread.
Storage: can be stored in the fridge for 1 – 2 days.
Credit: adapted with thanks from: http://skinnymixers.com.au/skinnymixers-coconut-curried-pumpkin-soup/