This recipe is an extension of my favourite classic pumpkin soup. It is just as creamy and pumpkin-y as its original, however this one packs a punch with its mild curry flavours and fresh coriander. Plus, it’s a great flu-fighter, loaded with chilli, ginger, garlic and turmeric!
It’s delish served with basmati rice, poppy seeds and toasted pumpkin seeds.
- Approximately 1kg pumpkin (whichever variety is the cheapest)
- 1tbsp minced garlic
- 1 thumb sized piece of ginger
- 1tbsp yellow curry paste
- 1tbsp coconut oil
- 1tsp turmeric
- 1tbsp vegetable stock powder (or a vegetable stock cube)
- 1 medium sized red chilli
- 1 white onion
- 1 bunch of fresh coriander. Cut off the stems and set aside
- 1 can full fat coconut milk
- Salt and pepper to taste.
- Prepare the pumpkin by evenly chopping into cubes. Slice the onion also.
- In a large pot on high heat, fry off the onion, ginger, garlic and chilli in coconut oil until fragrant and the onion appears translucent.
- Add the curry paste and coriander stems, stirring well.
- Add pumpkin, coating in the curry paste. (If things are starting to burn, add a splash of water to the pot) Fry off for approximately 5 minutes.
- Add enough water to the pot to cover the pumpkin, then add the vegetable stock powder/cube, coconut milk and turmeric.
- Lower the heat and simmer the soup, covered, for approximately 45 minutes to 1 hour.
- Once all of the vegetables have softened, transfer to a blender (or use a stick mix) and blend the soup until thick and creamy.
- Stir through the coriander leaves and add salt and pepper to taste.
Similar to my other soup recipes, this can be served immediately or refrigerated/frozen for later use! If storing in the fridge, use within seven days. If storing in the freezer, use within a month.