# Curried Pumpkin Soup

This recipe shows how to make a creamy and comforting curried pumpkin soup.

- Servings: 6 servings
- Total time: 40 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- baking tray
- saucepan
- blender
- knife
- cutting board

## Source

- Original video: https://vm.tiktok.com/ZNeoCLyRY/
- Recipe page: https://www.cliprecipe.com/recipe/8d7fa30a-4a4b-47cf-b7f8-51153577b00a
- Extracted: 2025-02-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt