Curried Pumpkin Soup

40 mins
Serves 6
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Directions

  1. 1Peel and dice the pumpkin into chunks. Season with salt, pepper, turmeric, curry powder, and cumin. Toss with olive oil.
  2. 2Roast the pumpkin at 180 Celsius for 30-40 minutes until softened and browned.
  3. 3Slice the top off a garlic bulb, season with salt, and drizzle with oil. Wrap in foil and roast with pumpkin.
  4. 4Chop the onion, carrot, and ginger.
  5. 5Sauté the onion, carrot, and ginger in a saucepan until softened.
  6. 6Add the roasted pumpkin to the saucepan. Squeeze in the roasted garlic.
  7. 7Prepare vegetable broth (1 stock cube, 1 tsp miso, 1 tsp peanut butter in 1l boiling water).
  8. 8Pour the broth into the saucepan to cover the vegetables.
  9. 9Blend until creamy and smooth, adding coconut milk and more stock if needed.
  10. 10Pat dry the pumpkin seeds, season with salt, pepper and oil, roast until crisp (5-10 min at 180 Celsius).
  11. 11Ladle soup into bowls. Top with roasted pumpkin, coriander, chilli, coconut milk swirl, chilli oil (optional), and roasted seeds. Serve with toast.

Ingredients

  • 1 pumpkin
  • 1 pumpkin seeds
  • 1 brown onion
  • 1 large carrot
  • 1 garlic bulb
  • 1 thumb size knob ginger
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 l vegetable broth
  • 400 ml coconut milk
  • 1 tsp miso paste
  • 1 tsp peanut butter
  • 1 fresh coriander
  • 1 red chilli
  • 1 olive oil
  • 1 salt
  • 1 pepper

Equipment

ovenbaking traysaucepanblenderknifecutting board