The Souper Series: Curry Pumpkin & Coriander Soup

This recipe is an extension of my favourite classic pumpkin soup. It is just as creamy and pumpkin-y as its original, however this one packs a punch with its mild curry flavours and fresh coriander. Plus, it’s a great flu-fighter, loaded with chilli, ginger, garlic and turmeric!

It’s delish served with basmati rice, poppy seeds and toasted pumpkin seeds. 

Ingredients:

  • Approximately 1kg pumpkin (whichever variety is the cheapest)
  • 1tbsp minced garlic
  • 1 thumb sized piece of ginger
  • 1tbsp yellow curry paste
  • 1tbsp coconut oil
  • 1tsp turmeric
  • 1tbsp vegetable stock powder (or a vegetable stock cube)
  • 1 medium sized red chilli
  • 1 white onion
  • 1 bunch of fresh coriander. Cut off the stems and set aside
  • 1 can full fat coconut milk
  • Salt and pepper to taste.

Method:

  1. Prepare the pumpkin by evenly chopping into cubes. Slice the onion also.
  2. In a large pot on high heat, fry off the onion, ginger, garlic and chilli in coconut oil until fragrant and the onion appears translucent.
  3. Add the curry paste and coriander stems, stirring well.
  4. Add pumpkin, coating in the curry paste. (If things are starting to burn, add a splash of water to the pot) Fry off for approximately 5 minutes.
  5. Add enough water to the pot to cover the pumpkin, then add the vegetable stock powder/cube, coconut milk and turmeric.
  6. Lower the heat and simmer the soup, covered, for approximately 45 minutes to 1 hour.
  7. Once all of the vegetables have softened, transfer to a blender (or use a stick mix) and blend the soup until thick and creamy.
  8. Stir through the coriander leaves and add salt and pepper to taste.

Similar to my other soup recipes, this can be served immediately or refrigerated/frozen for later use! If storing in the fridge, use within seven days. If storing in the freezer, use within a month.

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