Warming and satisfying, this pumpkin soup with curry and coconut milk is the perfect addition to any fall or winter menu. This Caribbean influenced soup uses curry powder, cayenne, coriander and coconut milk and is mildly spicy. Naturally vegan and gluten free. Serves 4-6.
1 1/2tablespooncoconut oil
1medium carrot,peeled and diced
1small Hokkaido pumpkin,chopped (1 kg)
2small yellow onions,diced
1/4tablespoonfreshly chopped thyme
1whole bay leaf
3garlic cloves minced
400mlorganic coconut milk
freshly ground pepper,to taste
cilantro leaves,to garnish
In a large pot, heat the coconut oil over medium to medium-high heat and saute carrots, pumpkin, and onion, stirring occasionally, for 10-12 minutes.
Add the tomato paste, fresh thyme, allspice, bay leaf, cayenne pepper, coriander, curry powder, garlic and salt. Stir to combine.
Add the broth and coconut milk to the pot. When liquid comes to a slight boil, reduce the heat and let simmer until everything is cooked, approximately 30 minutes. Remove the bay leaf.
Season with a little more salt and pepper, to taste.
Using a handheld immersion blender, puree the soup to desired consistency.
Alternatively, purée in a blender, in small batches as necessary. If using a blender make sure the hole in the center of the lid is open to allow steam to escape.
Garnish with chopped cilantro and enjoy!
I use a curry powder from Lebensbaum or Alnatura. Choose mild or spicy depending on your preference.