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