Curried Pumpkin Soup
A velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings.
Servings 8
Ingredients
- 600 g pumpkin roughly chopped
- 1 tablespoon rapeseed oil
- 25 g butter (or another tbsp oil if vegan)
- 2 medium onions finely chopped
- 2 medium potatoes roughly chopped
- 2 carrots roughly chopped
- 1 tbsp Tikka Masala curry paste
- 1 L vegetable stock
- 200 ml coconut milk made with 3 ½ tablespoons coconut milk powder & 200 ml warm water
- Salt & freshly ground pepper
- Garnish (optional)
- carrot slices cut into flower shapes
- chives snipped
- roasted pumpkin seeds
Instructions
- Heat the oil and butter in a large pan over a medium heat and gently cook the onions until softened (under a lid) stirring occasionally. Takes about 10 minutes.
- Stir in the curry paste and fry for 1 minute.
- Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes.
- Then add the stock, coconut milk and seasoning.
- Bring to the boil and then simmer under a lid for 30 minutes.
- Blend and serve garnished with roasted pumpkin seeds, carrot flowers and snipped chives.
Video
Notes
If you don't have pumpkin then you can use butternut squash as an alternative.