Curried Pumpkin And Coconut Soup
This recipe for creamy pumpkin soup with a hint of curry is a comforting and flavorful option for chilly days. The roasted pumpkin adds a rich depth of flavor, while the coconut milk lends a subtle sweetness that complements the spices beautifully. Topped with crunchy roasted pumpkin seeds, this soup is a hearty and satisfying dish that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 medium pie pumpkin
- 1 tablespoon olive oil
- 1 bunch scallions,diced
- 2 tablespoons curry powder
- 2-3 cups veggie broth
- ¼-1/2 cup coconut milk
- salt, if needed
- ———————
- Pumpkin seeds
- ½ tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Preheat oven to 400˚.
- Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
- Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
- In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
- Next, add the pumpkin to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
- Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in 1/4 cup coconut milk, and let simmer until ready to serve.
- Serve with an extra swirl of coconut milk and roasted pumpkin seeds.
Cook Time
50M
Prep Time
PT20M
Yield
4
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