Appetizers, Vegetarian

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup


Remove pumpkin seeds and innards of a 5lb sweet pumpkin with a spoon. Reserve seeds to roast, if desired.

Cut pumpkin into smaller pieces and carefully cut off the skin. Chop pumpkin into 2cm pieces, should yield about 4 cups. Dice 1 apple and 1 onion. Heat 2 Tbsp butter or coconut oil in a saucepan and sauté the apple and onion for about 5 minutes, or until the onion is clear. Add the chopped pumpkin and saute briefly.

Add 2 1/2 cups vegetable stock and bring to the boil. Reduce heat to low and let simmer for 20 minutes. Add 1/2 tsp each mild curry powder, and ground turmeric, plus 1 tsp ground ginger, 1 can coconut cream and purée the soup with a hand blender.

Season to taste with salt and pepper. Serve with a swirl of maple syrup, a sprinkle of chili flakes and a piece of parsley.