Completely moreish and perfect for cold weather, this soup is filling and delicious. Nutrient-dense pumpkin is paired with browned shallots, warming spices and creamy coconut milk, making this the perfect meal.
Amanda Williams
Equipment
- A large pot with lid OR a pressure cooker
- Immersion blender
Ingredients
- 800g pumpkin, peeled, seeded and cut into small cubes
- 1 inch fresh ginger, peeled and grated
- 1 shallot, sliced
- 1 ½ tsp curry powder
Method
- Heat coconut oil in a pot over medium high heat (or in pressure cooker on the sauté setting). When melted add sliced shallots. Cook until browned and fragrant.
- Add cubed pumpkin and remaining ingredients, except for water. Stir thoroughly so all the spices get mixed in with the pumpkin and coconut milk. Add enough water to barely cover the pumpkin. Cover and bring to boil. Cook for about 30 minutes or until the pumpkin is soft and falls apart. The smaller the cubes, the faster it will cook. (If using a pressure cooker, set pressure on high and cook for 10 to 15 minutes.)
- Once pumpkin is soft, remove from heat. Using an immersion blender, blend until smooth. For a thinner consistency add more water, for a thicker consistency allow soup to cook on medium heat without a cover so the liquid evaporates.
- Adjust seasoning if necessary. Enjoy on its own or served with croutons or your favourite sourdough bread.
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