CURRIED ROASTED PUMPKIN SOUP

Roasted with curry or harissa, the pumpkins, onions, and garlic create a velvety blend. Infused with chicken stock and optional coconut milk, each spoonful offers a perfect balance of warmth and spice.

PREP 15m

COOK 50m

TOTAL 1h 5m

SERVES 8

Ingredients-

  • 2 small pumpkins

  • 2 onions

  • 4 garlic cloves

  • 1 tbsp curry powder or harissa paste (optional)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tbsp olive oil

  • 1200ml water

  • 2 chicken stock cubes

  • 1/2 tin coconut milk (optional but recommended)

Instructions-

  1. Prepare Vegetables:

    • Dice small pumpkins, onions, and garlic cloves.

    • Coat them in curry/harissa, salt, and olive oil.

    • Roast the coated vegetables at 175°C for 50 minutes.

  2. Blend and Season:

    • Transfer the roasted vegetables to a pan on low heat.

    • Hand blend (with skin on) along with 2 chicken stock cubes and 1/2 tsp black pepper.

    • Test for seasoning and thickness, adjusting with more water or coconut milk.

  3. Optional Curry Flavour:

    • For a stronger curried pumpkin soup flavour, add 1 tbsp curry powder while blending.

  4. Adjust Consistency:

    • Adjust thickness by adding more water or coconut milk based on your preference.

Serve and enjoy!

Note: The thickness may vary based on pumpkin size, so adjust water or coconut milk accordingly during blending. Start by adding water to 1 cm above all vegetables before blending, and gradually add more if needed.