Curried Pumpkin Soup
A velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings.
curried, pumpkin, soup
butter (or another tbsp oil if vegan)
Tikka Masala curry paste
made with 3 ½ tbsp coconut milk powder & 200mls warm water
Salt & freshly ground pepper
carrot slices cut into flower shapes
roasted pumpkin seeds
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.
If you don't have pumpkin then you can use butternut squash as an alternative.