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Curried Pumpkin Soup with Coconut and Pumpkin Seeds

Curried Pumpkin Soup

4.3 from 3 reviews

Ingredients

Scale
  • Pumpkin Soup
  • 1 medium pie pumpkin
  • 1 tablespoon olive oil
  • 1 bunch scallions,diced
  • 2 tablespoons curry powder
  • 2-3 cups vegetable broth
  • 1/4-1/2 cup full-fat coconut milk
  • salt, if needed
  • Pumpkin seeds
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400˚.
  2. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
  3. Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
  4. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
  5. Next, add the pumpkin to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
  6. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in 1/4 cup coconut milk, and let simmer until ready to serve.
  7. Serve with an extra swirl of coconut milk and roasted pumpkin seeds.

Notes

+ If you don't want to mess with the pumpkin, pre-made pumpkin will work.

+ In the same line, if you don't want to roast the seeds (or don't roast the pumpkin), pre-roasted pumpkin seeds would work or you can use pepitas.

+ Instead of using curry powder, curry paste will work as well but taste the past before using. If it's overly powerful (or spicy), reduce the amount used accordingly.