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.
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
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.
- Bake for 30 minutes until brown and tender.
- Remove from oven and add to a pot with water, coconut milk simmer for 25 minutes.
- With a stick blender blitz mixture until smooth, adjust seasoning and serve with a sprinkle of fresh chives.