
Curried Pumpkin Soup

Ingredients
- 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)
Method
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.
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5 Comments
Divya
October 19, 15:35I love the idea of using coconut milk in the soup for creaminess. I would never have thought of pairing pumpkin and coconut!
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March 15, 01:21[…] I’ve been trying out some new recipes and the winner so far is Pumpkin Curry Soup, with Sweet Potato Scones. Nuni loved it and didn’t even complain about there not being any […]
Ceri Marsh
March 20, 10:35Glad you had success with them!
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December 06, 12:15[…] of day to day ingredients with a healthier alternative. This time, I found an amazing recipe from Sweet Potato Chronicles that I just had to […]
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June 08, 20:07[…] Curried Pumpkin Soup is a satisfying and yummy lunch in the Winter months. If you felt like cleaning two pots you could go the grill cheese route with it as well. […]