Curried Pumpkin Soup
- 1 onion, diced
- 1 or 2 glugs of olive oil
- 2 cloves of garlic, minced
- 1 tsp ginger, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp curry powder
- 1 tsp salt
- 1 x 14 oz. pumpkin puree (not pumpkin pie puree!)
- 2 cups low-sodium vegetable or chicken stock
- 1 cup water
- 1 x 14 oz. coconut milk (I went with light for all the flavour and less fat)
Warm olive oil in a large pot over medium heat. Add your minced onions and garlic until they begin to soften and your kitchen starts smelling great. Now add all of the spices. Stir them into the onion mix and let them cook for a few minutes. Keep stirring so they don't start to stick to the bottom of your pot.
Empty your pumpkin puree into the pot and give it a mix with the onions and spices. Now add the stock, water and coconut milk. Let simmer for about 20 minutes, stirring occasionally. Don't let it get too hot or the coconut milk may split.
Turn off the heat and allow the soup to cool a bit before either putting into the blender in batches to puree or just giving a whiz with a submersion blender. Warm again and serve.
You might also like
The lovely and talented Trish Magwood was one of the first people we featured in our Quick Bite series where we talk to our favourite foodies. You can understand why
It’s no secret that I like cake. A lot. Unsurprisingly, my children also really like cake. (My husband doesn’t eat cake, but let’s not speak of him right now.) This