Creamy Pumpkin Curry Soup

PumpkinCurrySoup Featured image

Pumpkin everything is going on in my kitchen these days. I love the colors and flavors of fall. Here's one of my favorite creations this season so far. You can use any variety of pumpkin, squash, or carrots as a base for this. They're all delicious.

Ingredients

1 medium sugar pie pumpkin

1 Tablespoon coconut oil

1 onion, sliced

1 clove garlic

4 cups homemade vegetable stock, spring water, or almond milk

1 Tablespoon curry powder

1 Tablespoon balsamic vinegar or red wine vinegar

1 teaspoon cinnamon

1 teaspoon Garam masala (optional)

1/2 teaspoon sea salt

Juice of 1 lemon

PumpkinCurrySoup

Procedure

  1. Preheat oven to 425 F.
  2. Cut pumpkin in half and scoop out seeds with a spoon. Don't discard seeds, you can make use of them!
  3. Lay the pumpkin halves face down on a baking dish and add a bit of water to cover the bottom of the dish. Bake for 45-60 minutes, until tender. When fully cooked, pumpkin can easily be separated from skin and scooped out with a spoon.
  4. Transfer pumpkin to blender, add remaining ingredients, and blend until smooth. Taste and adjust seasoning.

Serves 6

 

Leave me a comment below to share how your fall curry creation came out!

x,

Giovanna