vegan curried butternut pumpkin soup
This delicious hearty soup makes a perfect light lunch or dinner. Flavoured with mild Indian spices and cooked with coconut milk, this curried butternut pumpkin soup has everything to make it into your 'quick dinner recipe collection'.
Ingredients
- 1 kg butternut pumpkin peeled and cut in cubes
- ½ brown onion peeled and roughly chopped
- ½ celery stick roughly chopped
- 1 medium carrot peeled and roughly chopped
- 1 thumb ginger peeled and finely chopped
- 1 clove garlic peeled and finely chopped
- ½ lemon juiced
- 150 ml coconut milk
- 1 tablespoon mild curry powder
- 2 tablespoon vegetable oil
- to taste salt, pepper
- 2 tablespoon sunflower seeds lightly toasted
- ¼ bunch coriander picked
Instructions
- Heat the oil in a large stew pot over medium heat. Add the chopped brown onion, carrot and celery and cook for 4-5 minutes.
- Increase to high heat and add the butternut pumpkin. Continue cooking until the pumpkin is lightly roasted from the outside.
- Add the ginger, garlic and curry powder. Cook for another 2 minutes and stir occasionally.
- Add the coconut milk and about 2 litres of water. Season with salt and pepper. Bring to a boil and reduce the heat. Simmer covered until the vegetables are cooked and start to fall apart. This should take no longer than 15-20 minutes.
- With a stick blender or food processor mix the soup until silky smooth. add the lemon juice and adjust the seasoning with salt and pepper if needed.
- Garnish the soup with toasted pumpkin seeds, coriander and a swirl of coconut milk before serving.
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