Curried Coconut Roasted Pumpkin Soup
Curried Coconut Roasted Pumpkin Soup, a quick and easy Fall soup recipe with an earthy spiced touch and a sweet coconut hint - the true definition of comfort food. It's heartwarmingly delicious, and it caters for all tastes and ages. It's healthy, and suitable for vegetarians and vegans too. This coconut pumpkin soup is my favourite Autumn soup.
Servings: 4 people
Calories: 248kcal
Ingredients
- 1 medium cooking pumpkin
- 2 tablespoon olive oil
- 2 teaspoon medium curry powder
- ¼ teaspoon chilli flakes
- 1 onion
- ⅔ cup coconut milk
- 3 cups vegetable broth
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- parsley to garnish
Instructions
- Deseed the pumpkin and cut into wedges.
- Drizzle a tablespoon of olive oil over, and roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 45 minutes or until tender.
- Peel the skin off, and cut the wedges into big chunks.
- In a pan, heat up the remaining oil, and fry the onion.
- Add the curry powder, and stir for 30 seconds until the spices release their fragrance.
- Add the pumpkin chunks, coconut milk and stock/broth, cover the pan with a lid, and leave to cook for 10-15 minutes (add more broth if needed, depending on the consistency you like).
- Add chilli flakes if you use any, and transfer the soup to a blender (or use a hand blender) to blend everything until smooth.
- Return the pan to the heat and leave to bubble up for 1-2 minutes.
- Serve with more coconut milk, fresh parsley and croutons.
Nutrition
Calories: 248kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Sodium: 1008mg | Potassium: 1294mg | Fiber: 3g | Sugar: 12g | Vitamin A: 29357IU | Vitamin C: 33mg | Calcium: 89mg | Iron: 4mg