Curry Coconut and Pumpkin Soup

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Curry Coconut and Pumpkin Soup

Great way to warm yourself up on a cold day in autumn is with soup. Here is a easy recipe perfect for a easy lunch or dinner, freezes well for a speedy mid week meal also.

Hearty pumpkin with warming notes of curry and coconut perfect for a change on your classic pumpkin soup.

 

Ingredients

500 grams pumpkin, diced
4 garlic cloves, sliced
2 tsp. oil
1 tsp. curry powder
1/2 tsp. cumin
3/4 can light coconut milk
500 mls water
salt & fresh cracked pepper
1 tbsp. chives, for garnish

Method

  1. Heat oven to 200 degress fan bake. Combine oil, curry powder, cumin, garlic and pumpkin in roasting dish season with salt and pepper and toss.
  2. Bake for 30 minutes until brown and tender.
  3. Remove from oven and add to a pot with water, coconut milk simmer for 25 minutes.
  4. With a stick blender blitz mixture until smooth, adjust seasoning and serve with a sprinkle of fresh chives.

Serves: 3

 

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