Pumpkin soup with a hint of curry

Nothing warms the heart (and stomach) like a steaming bowl of soup on a cold day. This creamy pumpkin soup, with its rich orange color and a surprising hint of curry, combines the sweetness of pumpkin with the warmth of spices. A true flavor explosion and comfort food at its best!

Author	Suzanne
People	4
Cooking time	30 minutes
Prep time	15 minutes

Ingredients:

• 1 medium pumpkin (about 1 kg), peeled, seeded and diced
• 2 tablespoons olive oil or butter
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon curry powder (or to taste)
• 1 liter vegetable stock or chicken stock
• 200 milliliters coconut milk or cream
• Salt and pepper to taste
• Optional: pumpkin seeds or fresh coriander for garnish

Preparation:

1. Step 1: Heat the olive oil or butter in a large soup pot over medium heat. Add the onion and cook until soft and translucent.
2. Step 2: Add the garlic and curry powder and fry for another minute, until the aromas are released.
3. Step 3: Add the pumpkin cubes and stir well so that they are coated with the onion, garlic and curry.
4. Step 4: Pour the stock over the squash and bring to a boil. Reduce the heat and let the soup simmer for 20-25 minutes, or until the squash is tender.
5. Step 5: Use a hand blender or high speed blender to puree the soup until smooth.
6. Step 6: Stir in the coconut milk or cream and reheat the soup. Season with salt and pepper.
7. Step 7: Serve the pumpkin soup in bowls and garnish with pumpkin seeds or fresh cilantro, if desired.

Enjoy your heart-warming pumpkin soup with a hint of curry – a tasty treat for any occasion!

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