"Golden colored creamy soup with curcuma paste added in! Mixed with pumpkin, butternut squash, and curry powder, puree’d in a blender, it’s a fantastic colorful starter for your dinner party! Garnish with micro greens and seasonal edible flowers!"
Butternut Squash Pumpkin Curry Soup
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 cups butternut squash or 1 frozen bag
- 1 can pumpkin
- 1 can full fat coconut milk
- 1 1/2 teaspoon turmeric
- 2 tabelspoons nutritional yeast
- 1/2 squeeze of lemon
- 2 1/2 cups vegetable broth
- 2 tablepoons curry powder
- 1 salt to taste
- 1 pinch of all spice
- 1 pinch of nutmeg
- 1 cumin
- 1 pinch of cayenne
Method
Step 1
In a big pot, bring squash and vegetable broth to a boil. Cook on medium high for 15 minutes. Add in everything else except the spices and lemon.
Step 2
When the squash is cooked, pour the pot of soup into a vitamin blender. You may have to do this in two batches. Make sure it’s pureed. Strain through a strainer, and pour back into the pot.
Step 3
Add in the spices and lemon, and simmer another ten minutes. Taste it and see if you’d like it spicier or if you prefer more curry! Garnish with micro greens and edible flowers.