Curried Pumpkin Soup
Recipe and picture courtesy of Braidy Hughes
Notes:
In addition, soups are great with various toppings and it’s always great to experiment.
You can reserve the pumpkin seeds and roast them seasoned with various spices. Other toppings such as roasted sunflower seeds, sautéed silverbeet, spinach, capsicum or corn also make great toppings and help add texture and variety to your soup. Get creative!
*Vegan chicken style stock also works, and there are brands available at both Woolworths and Coles supermarkets.
*The Woolworths Organic brand and the Coles Essentials brand coconut creams are both vegan. Some brands of coconut cream contain emulsifiers derived from animal byproducts. Additional coconut cream can be followed on top of the soup to serve.
Visit Braidy Hughes
Ingredients
- 1 whole Jap pumpkin, skin off and cubed
- 4-5 tablespoons oil (extra for sauté)
- 2 teaspoons smoked paprika
- 2 large onions, diced
- 2 cloves garlic, crushed
- 1L vegetable stock*
- 1-2tbsp Keens curry powder (to taste)
- 1 can (400mL) coconut cream*
- Salt and pepper to taste
Directions
Step 1
Preheat the oven to 170°C (fan forced). Coat cubed pumpkin in oil, smoked paprika, and a sprinkle of salt. Lay out on a lined baking tray and roast in the oven for 45-50 minutes, until soft and caramelised. Once roasted, put the pumpkin to the side and prepare the soup.
Step 2
In a large pot, on a medium to low heat, add onion and garlic and saute in a couple of tablespoons of oil. Once fragrant and translucent add the curry powder and fry off for a further minute, while stirring.
Step 3
Pour in the coconut cream, then follow with the stock. Allow to come up to the boil and then reduce the heat to a simmer. Add in your roasted pumpkin, simmer for a further 15 minutes.
Step 4
Remove the soup from the heat and allow it to cool slightly. Using a stick mixer or blender, blend the soup until completely smooth. Be careful with this process and be aware of the soup temperature as it may splatter, especially if using a stick mixer.
Step 5
Once smooth, return to the heat and warm up to serve. Season with salt and pepper to taste prior to serving.
Notes:
In addition, soups are great with various toppings and it’s always great to experiment.
You can reserve the pumpkin seeds and roast them seasoned with various spices. Other toppings such as roasted sunflower seeds, sautéed silverbeet, spinach, capsicum or corn also make great toppings and help add texture and variety to your soup. Get creative!
*Vegan chicken style stock also works, and there are brands available at both Woolworths and Coles supermarkets.
*The Woolworths Organic brand and the Coles Essentials brand coconut creams are both vegan. Some brands of coconut cream contain emulsifiers derived from animal byproducts. Additional coconut cream can be followed on top of the soup to serve.
Visit Braidy Hughes
Notes:
In addition, soups are great with various toppings and it’s always great to experiment.
You can reserve the pumpkin seeds and roast them seasoned with various spices. Other toppings such as roasted sunflower seeds, sautéed silverbeet, spinach, capsicum or corn also make great toppings and help add texture and variety to your soup. Get creative!
*Vegan chicken style stock also works, and there are brands available at both Woolworths and Coles supermarkets.
*The Woolworths Organic brand and the Coles Essentials brand coconut creams are both vegan. Some brands of coconut cream contain emulsifiers derived from animal byproducts. Additional coconut cream can be followed on top of the soup to serve.
Visit Braidy Hughes
Ingredients
- 1 whole Jap pumpkin, skin off and cubed
- 4-5 tablespoons oil (extra for sauté)
- 2 teaspoons smoked paprika
- 2 large onions, diced
- 2 cloves garlic, crushed
- 1L vegetable stock*
- 1-2tbsp Keens curry powder (to taste)
- 1 can (400mL) coconut cream*
- Salt and pepper to taste
