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 - Shangri-La
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
Shop Ingredients
Makes 6 servings
Western Family - Extra Virgin Olive Oil, 250 Millilitre
$8.29$3.32/100ml
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Garlic - White, Bulk, 1 Each
$0.89
Ginger - Root, Fresh, 1 Pound
$3.79/lb$0.84/100g
Urban Fare - Madras Curry Powder, 50 Gram
$5.29$10.58/100g
Urban Fare - Garam Masala, 50 Gram
$7.29$14.58/100g
Not Available
Western Family - Premium Coconut Milk, 400 Millilitre
$2.39$0.60/100ml
Western Family - 100% Pure Maple Syrup, 250 Millilitre
$12.49$5.00/100ml
Western Family - Worcestershire Sauce, 284 Millilitre
$4.49$1.58/100ml
Western Family - 100% Pure Pumpkin Filling, 796 Millilitre
$7.29$0.92/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$6.99$4.51/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
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!