A thick, creamy pumpkin soup which is ready in 30 minutes and tastes amazing thanks to 3 secret herbs and spices.
- 500ml of vegetable stock
- ½ to 1 cup water
- 1 small brown onion
- 1 clove of garlic
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp dried coriander
- ½ large butternut pumpkin (squash)
- ½ cup coconut milk.
- 2 slices of thick crusty bread to serve (regular or gluten free)
- Pour the stock into a large saucepan and bring to boil.
- Meanwhile, peel and chop the pumpkin into small chunks and roughly chop the onion and garlic. If the stock boils before you are finished, just reduce the heat to a simmer.
- Transfer the pumpkin, onion, and garlic to the stock, adding ½ cup to 1 cup of water so that the pumpkin is just covered with liquid. Add the curry powder, cumin and coriander and stir. Bring the saucepan back to boil, then reduce to a simmer. Cook with the lid on for 10 minutes, or until the pumpkin is soft, stirring occasionally.
- Remove from heat, and puree with a stick blender (if you don’t have a stick blender, use an ordinary food processor and blend in batches instead). Once the mixture is pureed stir through the coconut milk.
- Divide between bowls and serve with a slice of thick crusty bread.
- Want to add some protein to this dish? Just pan fry a few slices of prosciutto and add them as a soup topper. Highly recommended, cos seriously delish!
- Don’t have coconut milk in the pantry? Stir through some regular milk or cream instead, or just leave it out completely – it’s still super delish without it.
- Leftovers? Pop them in the freezer for a rainy day.