Curried Pumpkin Soup
Curried Pumpkin Soup topped with spicy roasted pumpkin seeds is my new favorite fall dinner!
Servings: 2
Ingredients
- 1 sugar pumpkin [around 1 cup + 1 tbsp pumpkin puree]
- 2-3 garlic cloves chopped
- 1 onion roughly chopped
- 1 teaspoon curry powder
- ¼ teaspoon roasted cumin powder
- 2 teaspoons olive oil
- salt and pepper to taste
- ½ cup milk [or use coconut milk for vegan version]
- 1.5 cups water
- 1 teaspoon sugar
- 1 bay leaf
Topping
- spicy roasted pumpkin seeds
- cream
- chopped cilantro
Instructions
- Cut your sugar pumpkin into 2 halves. Scoop out the seeds and guts.
- Brush little oil on top and place the pumpkin onto a baking sheet with the cut side facing down.
- Roast at 350 F degrees for 45-50 minutes. Remove from oven and let the pumpkin cool down a bit. Then peel off the skin and scoop out the flesh. Set aside in a bowl.
- In a pan heat some oil on medium heat. Once oil is hot add bay leaf and cook for a minute. Then add garlic and chopped onion. Cook for 2-3 minutes.
- Add the pumpkin puree/flesh, roasted cumin powder, curry powder and salt and pepper. Also add sugar and give a good mix. Add water and milk and adjust the consistency as desired.
- Let the soup come to a boil and then let it boil for 6-7 minutes.
- Switch off the flame and let it cool down a bit (or use your immersion blender). Transfer the mixture to a blender and blend to a smooth paste. Transfer the soup back to the pan, using a strainer to remove any bigger particles. Check seasoning and let the soup simmer for additional 5 minutes.
- Top the pumpkin soup with chopped cilantro, cream and spicy roasted pumpkin seeds and enjoy!
Nutrition
Calories: 287kcal | Carbohydrates: 55g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 46mg | Potassium: 2472mg | Fiber: 4g | Sugar: 26g | Vitamin A: 57985IU | Vitamin C: 66.2mg | Calcium: 236mg | Iron: 6mg