Curried Pumpkin Soup
Tonnes of carved pumpkins end up in landfill every year! Waste not want not - This is a delicious treat for autumn
Ingredients
- Oil
- Butter
- Onion
- Pumpkin
- Carrot
- Potato
- 2 garlic cloves, crushed
- Ground or fresh ginger
- Ground turmeric
- Ground garam masala
- Ground or fresh coriander
- Ground cumin
- Ground cinnamon or cinnamon stick
- Coconut Milk Powder
- Vegetable Stock
- Salt & Pepper seasoning
- Chilli flakes/powder or fresh chillies if you like it hot!
*Spice quantities are subject to taste but we recommend 1-2 teaspoons of each.
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
Melt butter and oil in large pan and sweat the onions under a lid until softened.
Stir in the spices and fry for a minute.
Mix in the chopped pumpkin, carrot and potato and fry for another 2 minutes.
Add the vegetable stock, coconut milk, salt & pepper.
Bring to the boil and then simmer for 30 minutes.
Blend and serve with a garnish of roasted pumpkin seeds, carrot flowers & chives.
