Curried Pumpkin Soup

IngredientsPrint recipe

(For 8 people)

• 1 medium pumpkin (about 2.650 Lb)
• 1 big onion, sliced
• 2 carrots, peeled and sliced
• 5 garlic cloves, minced
• 1 Tbsp + 1 tsp curry powder
• 2 Tbsp sugar
• 1 14,5 oz can diced tomatoes
• 1 14,5 oz can liquid chicken broth
• 1 13,5 fl oz can coconut milk
• Olive oil
• Salt and pepper to taste
• Water
• Allspice or pumpkin spice (optional)

Instructions

1. Wash, peel, remove seeds, and roughly cut the pumpkin into chunks. Toss in olive oil and roast in the oven for about 15 minutes at 425°F.
2. Meanwhile, heat about 2 Tbsp olive oil in a deep pot over medium heat. Add sugar and cook the onions with the carrots.
3. Once the onions are soft and golden, add garlic and curry and cook until fragrant. Add the roasted pumpkin chunks and stir.
4. Pour broth and add diced tomatoes with their juice.
5. Pour water until just covered. Salt and pepper to taste and cook covered with a lid for 30-45 minutes over medium-low heat stirring occasionally.
6. When the veggies are soft and cooked through, pour coconut milk and simmer for 5 minutes over low heat.
7. Turn heat off. With a hand mixer, blend everything together until smooth.
8. Sprinkle with allspice or pumpkin spice (optional). Serve warm.