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Curried Pumpkin Soup Recipe

If one thing this time of year is telling me to is have more soup in my diet. 

I made this recipe up and it tastes pretty good so I thought I'd share it with you guys. 

1 small pumpkin 
1 white onion 
1 can of coconut milk
500 ml of vegetable stock 
1 tbs curry powder 
1 cm of ginger 
Olive oil 

Turn the oven to 220 oc to preheat. 

Chop the pumpkin into chunks along with the onion and place in a baking tray, drizzle over the top with olive oil. Pop in the oven to roast for around 30 minutes or until roasted. 

Once golden brown, pop in a food processor, add the ginger, can of coconut milk, 1 tbs of curry powder, the 500 ml of vegetable stock and whizz up. 

As I do quite like a bit of spice, I might add one fresh chilli into roast with the pumpkin and the onion to give the soup and extra kick. 

If you're going to eat straight away pour the amount you want into a pan and heat up or alternatively place in tupperware and leave to cool before placing in the fridge. 

Dead simple to make and really tasty and very fitting with Halloween just around the corner. 

Let me know on twitter if you do make this soup, especially if you add a chilli for something a bit more spicy. 

Curried Pumpkin Soup Recipe 

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