Curried Pumpkin Squash Soup
- 1 Tbsp oil
- 1 onion, red or brown (thinly diced)
- 2 cloves garlic, minced
- 1 medium size butternut, or small crown pumpkin, peeled and chopped
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cinnamon
- 1 tinned coconut milk (400ml)
- 2 cups vegetable stock
- 2 Tbsp honey, or maple syrup or brown sugar.
- Heat a large pot over medium heat.
- Once hot, add oil, onion and garlic. Sauté for 2 minutes, stirring so the bottom doesn't burn.
- Add squash and salt, pepper, curry powder, ground cinnamon and mix all up so everything coats with the spices.
- Then cover and cook for 4 minutes, stirring occasionally.
- Add coconut milk, veggie stock, maple syrup or honey.
- Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes. Butternut needs to be completely cooked (soft).
- Use blender stick, or use a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
- Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed and continue cooking for a few more minutes over medium heat.
- Serve with toasted pumpkin seeds, yoghurt, topped with fresh herbs, croutons or as it is!
- You can store the soup for up to 4 days in the fridge, or freeze it for up to a month.
Love this recipe, best ever.