Easy pumpkin curry soup recipe
It is autumn, and Halloween is approaching – ideal time to add some pumpkin flavored food and drink to your diet! We prepared a recipe for a lovely pumpkin curry soup for you. It is very rich in flavor yet healthy and low on butter and cream, ideal to use as a starter. It can easily be stored in fridge and reheated for a later meal. This pumpkin soup comes has a dash if Indian flavor to it, it features a little bit of curry, but worry not – it will not burn your palette with overwhelmingly spicy flavor.
First and foremost, you need a fresh pumpkin. It is truth they take a long time to roast, but in this particular recipe they are simply indispensable. After all, when the gourd is properly cooked, soup will come in no time at all.
You will need the following ingredients:
1 onion, medium dice
1 tablespoon coconut oil
2-4 garlic cloves, minced
1 teaspoon curry powder
3/4 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cloves
1 medium-sized pumpkin
1/2 cup coconut milk
First, preheat the oven to 350 F. Than place pumpkin halves on foil-lined cooking sheet and roast them until you can stab them with a fork.
Next step is melting some butter inside a large soup pot over medium fire. Add onions, garlic and ginger and stir them until onions become golden brown. To make it nice and spicy, add curry, coriander, cumin and cloves and stir at all times for about 30 seconds. Add pumpkin halves and a bit of coconut milk and boil it.
When it all melds together nicely, turn the heat off and grab a blender and blend until the soup is smooth. When the soup is completely smooth, put it back on medium-low heat. Hold it there until it starts to shimmer.
All that’s left is to serve it with whatever garnish you want. Enjoy!