Curried Pumpkin Soup with Coconut

By vealam

Ingredients

• Pumpkin Soup:
• 1 medium pie pumpkin
• 1 tablespoon olive oil
• 1 bunch scallions,diced
• 2 tablespoons curry powder
• 2-3 cups vegetable broth
• 1/4-1/2 cup full-fat coconut milk
• salt, if needed
• Pumpkin seeds:
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt

Details

Servings 3
Preparation time 20mins
Cooking time 70mins
Adapted from naturallyella.com

Preparation

Step 1

Preheat oven to 400˚.
Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. Carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin and set aside.
Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes.
In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more, just until fragrant.
Next, add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
Serve with an extra swirl of coconut milk and roasted pumpkin seeds.