Coconut Curry Pumpkin Soup
Hi, Have you had a good week? Can you believe it is the end of October? All the lovely squashes are on the selves in the shop so I just had to grab 1, ok 2 pumpkins 🙂 so I could make some Coconut Curry Pumpkin Soup.
For this Coconut Curry Pumpkin Soup the bought weight of my pumpkin was 3.5kgs. If you prefer to have a mix of different squashes that will work just fine.
I made my own croutons for this soup by cutting up some seeded bread into cubes. In a bowl I mixed 1 – 2 tablespoon olive oil, some freshly chopped parsley and 1 garlic clove crushed. I then mixed the cut bread in the oil mixture and fried the bread until golden in colour. For the last minute I added a handful of pumpkin seeds to the pan just so they could get a little toasted and bring out the lovely green colour.
However, you could just serve the soup with some lovely bread too or you could go all out and make some cheese croutons too 🙂
You can really taste the coconut in this soup, so you may prefer to add the coconut milk in stages and adapt it to your taste.
I love soup season, I just wish we had a fireplace in our house. Winter without a fire is just not the same. We are off to the mountains tomorrow as it is a long weekend here, and one of my favourite things is smelling all the fires burning when out and about walking. Do you enjoy that too?
I hope you have a wonderful weekend and enjoy xx
Coconut Curry Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 2 onions roughly chopped
- 3.5 kg pumpkin peeled and roughly chopped into 1cm pieces
- 2 garlic cloves roughly chopped
- 1 l chicken stock or vegetable stock
- 1 tablespoon curry powder
- 1 cm fresh ginger peeled and roughly chopped
- chilly flakes a pinch or more (optional)
- 200 ml coconut milk plus a little extra to serve or reserve a little bit
- salt and pepper
- pumpkin seeds optional
- croutons optional
Instructions
- In a large pot, sauté the onions in olive oil until translucent. Add the garlic and ginger and sauté for another two minutes.
- Push the onion mixture to the side and add the curry powder to the pot and cook for a minute or so to allow the oils to release and then mix it together with the onion mixture.
- Add the pumpkin and chicken stock to the pot season with a little salt and pepper. Stir and bring to a boil. Reduce to a simmer and cook until pumpkin is tender and can be pierced with a fork. This should take between 10 - 20 minutes.
- Using a stick blender, blend the soup until it has become creamy and silky smooth, add the coconut milk and blend it a little more.
- Add some pepper and adjust seasoning as needed.
- To serve - Drizzle a little coconut milk over the soup and sprinkle with croutons and pumpkin seeds.
