Double Pumpkin Coconut Curry Soup – Recipe!

Cozy food like soup always sounds so good this time of the year and my Double Pumpkin Coconut Curry Soup is so delicious and perfection on a chilly evening.

I used both fresh and canned pumpkin to give this soup a delightful balance.  Fresh pumpkin offers some necessary vegetal flavors, while canned pumpkin adds sweetness and body to the soup for a perfect combination.  Curry powder, which is a mixture of dried spices, adds earthiness and pairs so nicely with pumpkin.  A can of coconut milk provides the right creaminess and brings it all together in one rustic pot.  I love the smell of the soup simmering on the stove top — it’s just what we all need after a long day.

I ladled the soup into bowls and topped it with some crunchy pepitas.  A slice of rustic bread would be outstanding served alongside.

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Ingredients

2 mini pumpkins, about 1 pound total

1 diced onion

2 teaspoons salt

2 teaspoons curry powder

1/4 teaspoon red pepper flakes

1 cup canned pumpkin

14 ounces coconut milk

1/3 cup toasted pepitas

olive oil for cooking

(Serves 4)

To Prepare:

1. Preheat oven to 400 degrees.  Slice pumpkins in half and toss with olive oil.  Place on a sheet pan and roast for 45 minutes.  Remove and cool.
2. In a Dutch oven, add 1 tablespoon olive oil and onion, stir.  Saute for 2 minutes, add salt, curry powder and red pepper flakes, stir.
3. Spoon roasted pumpkin into pot with onion mixture, discard skins.  Add canned pumpkin and stir.
4. Add coconut milk and puree with immersion blender or in stand blender.
5. Spoon into bowls and top with pepitas.  Enjoy!