Recipe: Pumpkin-Curry-Coconut Soup

It’s finally here! The soup. The one that I dare calling the best soup ever to have existed. The flavors of this soup combine perfectly and none of them are too prominent. My mom made it a couple times and I have made it too and it tasted exactly the same, which to me means it’s a pretty straight-forward recipe. The recipe calls for no special or hard-to get items or cooking technigues, the only thing you’ll need for this is either a blender or handmixer. So ladies (and gents!), start your blenders!

Serves 6

* 1 small whole pumpkin
* 2 T coconut oil
* 2 large red onions, chopped
* 2 cloves garlic, chopped
* broth: 700ml liter water  (3 cups) + 1 cube vegetable broth (low sodium)
* 2 t yellow curry powder (kerrie)
* 1/2 t chili powder (more if you like really spicy soup)
* 1 t Himalayan sea salt
* 400ml coconut milk (1 can)

Place the (whole) pumpkin in a dish and roast in the oven on 200C/375F for one hour. When it has cooled down enough, cut in half and remove all the seeds. Cut into big chunks.

Heat the coconut oil in a deep pot and add the onion and garlic, sauté for about 5 minutes. Add the vegetable broth, pumpkin chunks, salt and all the spices and cook for 15 minutes. After 15 minutes, transfer half of the soup to your blender and blend until completely smooth. Place this half of the soup in a large bowl while you blend the other half. (Or use a handblender!). Put the soup back in the pot, add the coconut milk and warm before serving.

Aside from being very tasty and easy, this soup is also super healthy. It’s basically a big bowl of pureed vegetable you’re having for dinner! And we all know by now how healthy coconut is. Serve with whole wheat bread to make this a well rounded meal.

Roasted pumpkin. Your house will smell amazing!