Pumpkin Curry Soup
Velvety pumpkin curry soup, a warm embrace of autumn flavours in a bowl. Creamy, spicy, and utterly comforting.
Michelle Garland
Michelle Garland
Recipe - Coal Harbour
Pumpkin Curry Soup
Prep Time10 Minutes
Servings6
Cook Time25 Minutes
Ingredients
1 tbsp olive oil
2 large shallots, diced
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp curry powder
1/2 tsp garam masala
3 cups vegetable broth
1 can of coconut milk
1 tbsp maple syrup
1 tbsp Worcestershire sauce
1 large can of Western Family pumpkin puree
Salt and pepper, to taste
Garnish with cilantro and roasted pumpkin seeds
Directions
- In a medium pot, sauté shallots in olive oil until soft. Add garlic and ginger until fragrant.
- Stir in curry powder and garam masala. Pour in vegetable stock, coconut milk, maple syrup, Worcestershire sauce and pumpkin puree. Stir to combine.
- Reduce heat to low and simmer for 20 minutes.
- Use an immersion blender and puree the soup until smooth. You can also use a food processor or blender to puree.
- Season with salt and pepper and top with fresh cilantro and roasted pumpkin seeds.
- Serve and enjoy!
10 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Directions
- In a medium pot, sauté shallots in olive oil until soft. Add garlic and ginger until fragrant.
- Stir in curry powder and garam masala. Pour in vegetable stock, coconut milk, maple syrup, Worcestershire sauce and pumpkin puree. Stir to combine.
- Reduce heat to low and simmer for 20 minutes.
- Use an immersion blender and puree the soup until smooth. You can also use a food processor or blender to puree.
- Season with salt and pepper and top with fresh cilantro and roasted pumpkin seeds.
- Serve and enjoy!
