Ingredients

(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.