A velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings.
Course Lunch, Starter
Cuisine British
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 8
Author Camilla Hawkins
Ingredients
600gpumpkinroughly chopped
1tablespoonrapeseed oil
25gbutter (or another tbsp oil if vegan)
2medium onionsfinely chopped
2medium potatoesroughly chopped
2carrotsroughly chopped
1tbspTikka Masala curry paste
1Lvegetable stock
200mlcoconut milkmade with 3 ½ tablespoons coconut milk powder & 200 ml warm water
Salt & freshly ground pepper
Garnish (optional)
carrot slices cut into flower shapes
chivessnipped
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.