"It has been pretty gloomy, cold and snowy over here lately. As I person who absolutely hates feeling cold, I was in desperate need of something warming, satisfying and nourishing. So I made my curried pumpkin soup – it was super comforting, velvety and creamy with a little spicy kick. So delicious! I bet you will love it too – just give it a go 😊"
Curried Pumpkin Carrot Soup
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 pounds pumpkin
- 2 carrots, chopped
- 2 cups vegetable broth
- 1 large shallot, sliced
- 3 cloves garlic, chopped
- 1 1 inch piece fresh ginger, chopped
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- salt and pepper, to taste
- 1/2 teaspoon maple syrup
- 1 teaspoon organic peanut butter (optional)
- 1 13.5 ounce can coconut milk
- Sesame seeds, to garnish
- Pumpkin seeds, to garnish
- 2 tablespoons oil, divided
Method
Step 1
Preheat oven to 400ºF. Place pumpkin and carrot on a baking dish, drizzle with 1 tablespoon oil, and season with salt and pepper. Toss to coat and bake until tender (about 30-40 minutes).
Step 2
Heated remaining oil in a sauté pan. Add chopped shallot and sauté for 4-5 minutes. Add garlic and ginger, sauté for 1 more minute until fragrant. Add roasted pumpkin, carrot, and spices and stir to coat. Cover and cook for around 5 minutes more, stirring occasionally.
Step 3
Add the vegetable broth, coconut milk, maple syrup and peanut butter. Bring to a boil, then reduce heat, cover and simmer for 8-10 minutes. Purée soup using an immersion blender, or transfer to a blender and blend until smooth. Add more vegetable broth to thin out as desired. Taste and adjust seasoning.
Step 4
Garnish and serve hot.