This naturally creamy soup packs warming spices with powerful antioxidants. It’s great for this time of year, when it’s easy to feel cold and run-down. The vitamins rev-up immunity and potent spice mixture clears nasal passages. It’s a comforting and radiant combination!
Curried Pumpkin Soup
- 1 small-medium sugar pumpkin, yielding about 4 cups of cooked flesh
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tsp curry powder
- 1 tsp salt
- 3/4 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp ground cloves
- ¼ tsp cayenne
- 3 cups vegetable broth
- 1/2 cup coconut milk
- Goat cheese, parsley and roasted pumpkin seeds for serving
Preheat the oven to 350°
Slice the pumpkin in half. Remove the stem and scrape out the goopy interior. Set the seeds aside for roasting (recipe here). Place the pumpkin cut-side down on a foil-lined baking sheet. Bake for 45 minutes, until tender. Once the pumpkin has cooled, remove and discard the skin.
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion and garlic. Cook for 3-4 minutes, and then stir in the curry, salt, coriander, cumin, cloves and cayenne. Cook for 2-3 minutes more, stirring often.
Stir in the broth, coconut milk and pumpkin flesh. Bring the mixture to a boil and then reduce the heat and simmer, covered, for 10 minutes.
Turn off the heat and puree the soup with an immersion blender or standard blender in batches.
Top each serving with a sprinkle of goat cheese, parsley and roasted pumpkin seeds.