Coconut Pumpkin Curry Soup is a delightful blend of creamy coconut milk and rich pumpkin puree, enhanced with aromatic curry spices. This vegan soup is not only flavourful but also easy to prepare, making it a perfect choice for a cozy meal on a chilly day. The combination of sweet pumpkin and savoury curry creates a harmonious balance that will warm you up from the inside out. Enjoy it as a starter or a main course with some crusty bread on the side.
In a pot heat Olive Oil over medium heat.
Sauté onion until translucent.
Add garlic and ginger until fragrant 1 min.
Stir in curry powder and Garam Masala.
Once combined pour in vegetable stock, 1/2 can coconut milk and pureed pumpkin bringing to a boil.
Once boiling, salt and pepper to taste, reduce to low and cover, simmering for 20 min.
Puree until smooth using an immersion blender or upright blender.
Serve with a drizzle of coconut milk &/or Styrian Pumpkin Seed Oil, toasted pumpkin seeds and fresh cilantro.
Even better enjoyed along an iced ginger beer with a splash of Olive the Best Coconut White Balsamic.
Ingredients
Directions
In a pot heat Olive Oil over medium heat.
Sauté onion until translucent.
Add garlic and ginger until fragrant 1 min.
Stir in curry powder and Garam Masala.
Once combined pour in vegetable stock, 1/2 can coconut milk and pureed pumpkin bringing to a boil.
Once boiling, salt and pepper to taste, reduce to low and cover, simmering for 20 min.
Puree until smooth using an immersion blender or upright blender.
Serve with a drizzle of coconut milk &/or Styrian Pumpkin Seed Oil, toasted pumpkin seeds and fresh cilantro.
Even better enjoyed along an iced ginger beer with a splash of Olive the Best Coconut White Balsamic.
Recent Comments