Curried Pumpkin And Coconut Soup
A stunning soup full of flavors and spices, the spices in this recipe are detoxifying and cleansing. Nothing is more soothing and warming than a bowl of rich and creamy soup, this will be a sure hit at your table.
Serve with some warm nan bread or toasted pumpkin seeds.
1 pumpkin, seeded and chopped
2 tbs olive oil
1 tbs butter
2 onions finely chopped
2 garlic cloves finely chopped
1 tsp turmeric
1 tsp cinnamon
2 tsp curry powder
1/2 tsp ground ginger
1/2 tsp red pepper
1 cups coconut milk or cream
2 1/2 cups vegetable stock
preheat oven to 350
Place chopped pumpkin on a baking sheet and drizzle with 1 tbs of olive oil, salt and pepper.
Bake for 45 min
When pumpkin is almost done, Place your soup pan on a medium low heat with olive oil, butter, onions cooking for 10 – 15 min until onions start to caramelize.
Add the spices and garlic to the onions and mix in well cooking for 2 more min.
Add vegetable stock and bring to a quick boil.
Add the pumpkin and simmer for 10 minutes.
Add coconut cream and blast with hand blender until smooth.