Pumpkin soup with a hint of curry

Nothing warms the heart (and stomach) more than 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 explosion of flavor and comfort food at its finest!

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

Ingredients

• 1 medium pumpkin (about 1 kg), peeled, cored 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 cilantro for garnish

Preparation

Step 1

Heat the olive oil or butter in a large soup pot over medium heat. Add the onion and sauté until soft and translucent.

Step 2

Add the garlic and curry powder and cook for another minute, until the aromas are released.

Step 3

Add the pumpkin cubes and stir well, so that they are coated with the onion, garlic and curry.

Step 4

Pour the stock over the pumpkin and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, or until the pumpkin is tender.

Step 5

Use an immersion blender or high-speed blender to puree the soup until smooth.

Step 6

Stir in the coconut milk or cream and reheat the soup. Season with salt and pepper.

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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