Pumpkin Coconut Curry Soup
sweet, savory , silky and a little spicy! Perfect fall soup!
Servings: 6 people
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter – or an additional tablespoon olive oil if making vegan
- 1 cup chopped onions
- 1 garlic clove minced
- 3 cups chicken or vegetable stock – If you don’t have stock add 3 cups water and an additional teaspoon salt
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 4 cups fresh pumpkin OR 2 cups pure pumpkin puree
- 1 can coconut milk
- 1/2 cup diced celery
- 1/2 teaspoon grated ginger or 1/4 teaspoon ground ginger
- Dash of cayenne pepper – optional
- Optional 1/4 cup heavy cream
Instructions
- Heat butter and oil in a deep pot on medium low heat then add celery, garlic, and onion.
- Allow the vegetables to cook down for 3-4 minutes on medium low heat until they start to soften and onion gets translucent.
- Add the curry powder and ground coriander.
- Reduce heat to low and stir so the curry powder and coriander get a chance to toast and the spices will start coating the bottom of the pot. Grate in the ginger or add ground ginger and cook on low for 2-4 minutes.
- Add diced pumpkin or pumpkin puree and give a good stir.
- Add Salt, a dash of cayenne, vegetable/chicken stock and coconut milk and bring to a boil.
- If using raw pumpkin. simmer until the pumpkin pieces are tender and start to fall apart, about 15-20 minutes.
- If you used the pumpkin puree, let simmer for about 15 minutes, giving flavors a chance to blend.
- Add ¼ cup heavy whipping cream. (Optional)
- Take an immersion blender and begin blending soup until smooth.