What better way to celebrate colder days than with a curry pumpkin soup? This delicious recipe will become your favorite once you try it.
Ingredients
The ingredient list might look like a long one but it will be totally worth it. For this curry pumpkin soup, you will need 1 2-pound pumpkin without seeds and pulp, 1 teaspoon curry powder, 1 diced onion, 1 tablespoon coconut oil, 3/4 teaspoon coriander, 1/2 teaspoon cumin, 2-4 minced garlic cloves, 3 1/2 cups vegetable stock, 1/4 teaspoon cloves, 1 tablespoon minced ginger, salt, cayenne pepper, 1/2 cup coconut milk, 1 7-ounce Greek yogurt, parsley and pumpkin seeds. The parsley, Greek yogurt, and seeds you will use for garnish.
How To Make It
Preheat oven to 350 F degrees. Get the pumpkin and rub it with the coconut oil. Put the halves on a pan side down with the flesh and roast it for 45 minutes (it should be tender). Get the flesh out of the pumpkin once it’s cool. Put a pot on medium-high heat to melt the oil. Add the minced onion and don’t stir it. Once they’re brown you can flip the pieces to the other side. Add the cloves, cumin, curry, and coriander. Mix everything very well for one minute. This is when you add the coconut milk, pumpkin, and stock. Cook until it boils. Blend the soup until you get a smooth mixture. Cook it again on medium-high heat. Your curry pumpkin soup is ready.
