"Simple Curried Pumpkin Soup. Bowling into dinner tonight with this easy soup that has only 4 ingredients, not counting the oven toasted bread (which I think qualifies this meal for #ToastTuesday btw) Serving this with a BIG salad + chickpeas. and dinner is done. What are your favorites soup recipes? Please share - I need some inspo now that the temperatures are dropping! I’d like to bend the rules a bit and enter these bowls into 2 contests! The first is the #bowlmeaway contest hosted by bowl queens Lenny @vegamelon + Sasha @earthlingsasha. The second is the #pacificfoods #contest hosted by #feedfeed. Love a fun contest hosted by great people."
Curried Pumpkin Soup
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- Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 3 - 4
Recipe Card
ingredients
- 1 kabocha squash, peeled, seeds removed and cubed
- 1 tablespoon oil
- 1 heaping tbsp curry powder
- 4 cups vegetable broth
- 1 (15 oz) can light coconut milk
- 4-5 cups vegetable broth
- Salt and pepper, to taste
- Crusty toasted bread
Method
Step 1
Preheat the oven to 450℉ and line a baking sheet with parchment paper.
Step 2
Place cubed squash onto the pan and drizzle with oil. Bake for 40-60 minutes until soft. Cool until room temperature or slightly warm.
Step 3
In batches, add 1/3 of the squash with 1 cup vegetable broth to a blender. Blend until thick and creamy. Pour the mixture into a large pot and repeat this process until all the squash is blended.
Step 4
To the pot of pureed squash, add curry powder and 3/4 of the coconut milk. Add salt and pepper to taste. Simmer on a low flame for 10 minutes. Serve with remaining coconut milk drizzled on top and crusty toasted bread.