Curried Pumpkin Soup
A warming soup with a bit of a kick if you want it, easing you into autumn and using the pulp of those pumpkins all up.
Vegetarian | Vegan | Egg Free | Dairy Free | Nut Free
Ingredients
Method
450g fresh pumpkin
1 large potato, chopped into small pieces
2 carrots, peeled and chopped
1 small white onion, chopped
2 garlic cloves
25g unsalted butter
2 tbsp olive oil
1 teaspoon of minced, fresh ginger
1 ½ teaspoons curry powder (your choice of heat)
¾ teaspoon cumin
½ teaspoon ground coriander
¼ teaspoons cinnamon
500ml vegetable or chicken stock
100ml plant-based cream
Salt and pepper
1. Put the onion, carrots, garlic, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
2. Add the ginger, curry powder, cumin, coriander and cinnamon to the pan, mix and cook for 2 minutes.
3. Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
4. Blend the soup until smooth using a hand blender.
5. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
6. Ladle the soup into bowls and serve with toasted pumpkin seeds on top if you have them (..haven't eaten them already!)