VegBox Recipes

Pumpkin Soup with Cocunut Milk and Curry

A delicious pumpkin soup recipe with a twist! This recipe has been shared with us by the lovely people at eatdrinkbetter.com.

Like us, they provide a resource to help people to make sustainable food choices and lead a healthier lifestyle.

We also found this wonderful article about squashes on their site. We're particularly intrigued by the Cinderella Pumpkin!

Enjoy the recipe!

 
 

Ingredients

  • 1 medium-sized pumpkin
  • 1 can of coconut milk
  • curry paste of your choice
  • curry powder of your choice
  • 3 cloves of garlic
  • 2 small onions
  • 1/2 bunch of parsley
  • salt
 

Method

    1.Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it.

    2.Cut the peeled pumpkin slices into small chunks.

    3.Cook the chunks of pumpkin in water until soft — to start, some of the pumpkin chunks should be partially above the water.

    4.While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove.

    5.Once they have cooled a bit, blend the pumpkin chunks (with the “pumpkin water” that remains in the pot).

    6.Add 2 tsp. of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste.

    7.Chop parsley and add to the soup.

    8.Enjoy!

 

Time From Cupboard-To-Table

30 mins
 

Notes & Variations on Pumpkin Soup with Cocunut Milk and Curry

 
 
 

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