Fall season is here and so is all things pumpkin flavored. What better to make on a cold autumn day then pumpkin soup. Since I wanted to try something a little different I decided to spice up my pumpkin soup- literally and figuratively- yellow curry and coconut milk and it turned out great.
What you will need:
1 kg pumpkin (I used frozen)
700 ml chicken or vegetable broth
1/2 zucchini, sliced
1 Large potato, peeled and chopped
400 ml coconut milk (1 can)
1/2 onion, chopped
2 cloves garlic, minced
2 tablespoons sunflower oil
1 teaspoon yellow curry powder
1/2 teaspoon paprika powder
Salt and pepper
- In a large pot; heat up your garlic, onion and sunflower oil until slightly brown. Add in your frozen pumpkin, zuchinni and potato. Pour in your choice of broth and let this simmer for 30-40 minutes on a low heat until all the vegetables are soft.
- Mix your soup and add in the spices and coconut milk. At this point you want to taste the soup and see if it needs more spices or herbs. Don’t immediately add in the whole teaspoon yellow curry and paprika powder, add it slowly in so you can adjust when you want. It’s better to have to add in more then already have to much in there.
- Pour into a bowl and decorate with some more coconut milk and paprika powder. Enjoy!
This soup is great to have on a cold day and perfect for fall! Because I don’t know about you but my house is filled with pumpkins ready to be made. So get ready because there will be lot’s of pumpkin recipes to come on my blog and if you follow me on Instagram you can probably guess which pumpkin flavored recipe I am most excited by, I’ll give you a hint it’s very popular with basic b*tches- like me.
See you soon,