About the Recipe
Check out this lovely CURRIED PUMPKIN SOUP by Aflie Cooks as part of his soup season recipes- itโs creamy, comforting + the perfect way to use your Halloween ๐
Check out his video here: https://www.instagram.com/reel/DBt0B4ioyK9/
Ingredients
1 pumpkin (I used 3 small ones + seeds!)
1 brown onion
1 large carrot
1 garlic bulb
1 thumb size knob ginger
1 tbsp curry powder
1 tbsp ground cumin
1 tsp ground turmeric
1l vegetable broth (+ more if required)
400ml coconut milk
1 tsp miso paste
1 tsp peanut butter (optional)
Fresh coriander
Red chilli
Olive oil
Salt
Pepper
Preparation
1. Peel your pumpkin (skins make lovely zero-waste crisps when roasted!) + remove the seeds (save these).
2. Dice into chunks, then season with salt, pepper, turmeric, curry powder + cumin. Mix well, coat with a splash of oil.
3. Slice the top off a garlic bulb, season with salt + drizzle with oil. Wrap in foil + roast with the pumpkin for 30-40 mins at 180 Celsius, or until softened + browned.
4. Roughly chop the onion, carrot + ginger. In a saucepan, warm a glug of oil on a medium high heat + sautรฉ the veg until softened (5-10min). You could also just roast all with pumpkin.
5. Add the roasted pumpkin to the pot (reserve some for garnish) + squeeze out the garlic cloves.
6. Prepare the veg broth (I like 1 stock cube, 1tsp miso + 1tsp peanut butter if using with 1l boiling water - stir well). Pour into pan + to cover veg, adding more water if required.
7. Blend until creamy + smooth, loosening with the coconut milk + more stock if you like.
8. Pat dry the pumpkin seeds, season with salt, pepper + a splash of oil, then roast until crisp (5-10 min at 180 celcius).
9. Ladle the soup into bowls. Top with roasted pumpkin, fresh coriander, red chilli, a swirl of coconut milk + chilli oil if you fancy. Scatter over the roasted seeds + serve with hot buttered toast - enjoy!