A wonderful winter warmer for the whole family to enjoy. This variation of a classic dish adds a bit more kick and body with roasted pumpkin and is a vegan alternative that still delivers that classic creamy soup everyone loves.
- 1 buttercup pumpkin, peeled and cut in chunks
- 1 large white onion, roughly diced
- 1 medium carrot, peeled and roughly diced
- 4 cloves of garlic, peeled and smashed
- Handful of thyme picked
- 3 Cups coconut milk
- 1 Cup coconut yoghurt
- 4 Tablespoons curry powder
- 2 Tablespoons turmeric powder
- Toasted pumpkin seeds
- Salt & Pepper to season Sunflower / canola oil
1. Preheat oven to 210°c on fan bake and season pumpkin with 2 tablespoons of curry powder a dash of sunflower oil and salt and pepper. Roast pumpkin in an oven dish.
2. While pumpkin is cooking in a large pot, sweat off onion and carrot on a medium heat. Once they start to turn translucent, add garlic, turmeric powder and curry powder. Cook over a medium heat for 5 minutes stirring to make sure the curry and turmeric powder doesn’t stick to the bottom of the pot and adding a dash of water if it does.
3. Once the pumpkin has started to brown in the oven add it to the saucepan and cook for another few minutes and then add coconut milk and top up with water until the pumpkin is almost covered.
4. Lightly simmer for 10 minutes stirring occasionally to stop the bottom catching. 5. Once the pumpkin is cooked all the way through, blend the mix with a stick or bar blender adding half of the coconut yoghurt. Depending if you like your soup smooth or chunky, add extra coconut milk to thin out the soup while blending.
6. Once you have reached desired consistency, season to taste with salt and pepper adding extra curry powder or even some extra chilli flakes if you want an extra dish.
7. Garnish with the remaining coconut yogurt and toasted pumpkin seeds.
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