Curried Pumpkin Coconut Soup

You Will Need:

  • 3 tbsp coconut oil
  • 4 x cups butternut or japanese pumpkin (or a combo of both)
  • 2 x cups brown onion roughly chopped
  • 2 x clove garlic chopped finely
  • 1 x tsp cumin
  • 1 x tsp mustard seeds
  • 1 x tsp dried coriander powder
  • 1-2 tbsp curry powder (adjust depending how 'curry' you'd like it)
  • 1/8 tsp cayenne pepper
  • 2 x cups water
  • 4-5 cups vegetable stock (adjust depending how diluted/creamy you want it)
  • 2 x cups canned coconut milk (or full-fat soy milk)
  • Sea salt to taste
  • Black pepper to taste
  • 1 x cup fresh chopped parsley
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Curried Pumpkin Coconut Soup

A creamy soup that can be served hot or cold, this dish works fantastically as an entree to any Christmas main. The coconut milk adds cream and texture to the subtle spices.

Directions:

Variation:

If after a more chunky feel to soup, skip the blending at the end
Also, to add a stronger flavour, roast pumpkin before hand:
-preheat oven to 180 degrees
-place oven on baking tray with some olive oil
-bake till tender (approx. 15 minutes)
Then add to soup in same step process as above.


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