This simple curry pumpkin soup is the perfect bowl to warm you up on a cold winter's day. Ready in just 25 minutes, this recipe serves 8 portions: that's lunch, sorted!
Ingredients
Topping:
Method
- Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
- Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavours to come together.
- Meanwhile, mix the pumpkin seeds, coriander, parsley, olive oil, turmeric and salt together in a small bowl.
- Serve the soup in bowls and garnish with the herby pumpkin seed topping.
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