Creamy Curried Pumpkin Soup
Some weather just calls for soup, am I right?
The other day was one of those days. Luckily, pumpkins were $2 each at the supermarket that week and I was prepared. There's lots of fancy soup recipes online but I'm a fan of quick, easy AND delicious. I wanna get that soup n the table in 30 minutes from start to finish!
This recipe ticks all those boxes. It makes a mean lunch to last you the week with a slice of my delicious Buckwheat Nut & Seed Loaf or even my Oat & Buckwheat Bread.
Ingredients:
3 medium garlic cloves, diced
2 brown onions, diced
1/2 large pumpkin, seeds and skin removed, diced
1 large kumara, peeled and diced
2 tsp medium curry powder
4 cups veggies stock
1 400g can coconut milk
1 400g can cannellini beans
salt and pepper to taste
Directions:
Heat oil in a large stockpot and add diced ginger and onion. Saute until onion is translucent.
Add curry powder and cook for a further minute.
Add chopped pumpkin, kumara and stock (ensure stock is covering all veggies). Simmer on low for 25-30 minutes until pumpkin is tender.
Add coconut cream and cannellini beans, then transfer the soup to a blender using a ladle and blend in batches until creamy. Alternatively, you can use an immersion stick blender to blend in the pot.
Season with salt and pepper and serve garnished with toasted pumpkin seeds and a swirl of coconut yoghurt.
