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Pumpkin Coconut Curry Soup

476 A Pumpkin Coconut Curry Soup.JPG
476 A Pumpkin Coconut Curry Soup.JPG

Pumpkin Coconut Curry Soup

1.00

Pumpkin and coconut come together in pure harmony with a touch of curry in this absolutely delectable soup! As soon as the weather begins to turn, it’s time to pull out your Dutch oven and make a batch for family and friends!

Yield: 4 – 6 servings

Oven: N/A

Preparation time: 15 minutes

Cook Time:  15 minutes

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1 tablespoon olive oil

1 small yellow onion, roughly chopped into 1-inch size pieces

1 teaspoon minced ginger

3/4 teaspoon curry powder

1/4 teaspoon all-spice

1 small red apple, cored, seeds removed, cut into 1-inch size pieces

1 small green apple, cored, seeds removed, cut into 1-inch size pieces

1, 15-ounce can pumpkin puree

1, 13 1/2-ounce can coconut milk

1/2 cup, plus more depending on desired consistency, low-sodium vegetable stock

kosher salt, to taste

Method:

1.   In a medium size Dutch oven over medium – high heat, add olive oil and allow to heat, approximately 1 minute.

2.   Add onion and allow to cook while occasionally stirring until translucent, approximately 4 minutes.

3.   Add ginger, curry powder, all-spice and both apples cooking until heated through, approximately 1 – 2 minutes. Add pumpkin puree, coconut milk, vegetable broth and kosher salt to taste. Bring to a simmer.

4.   Transfer to a heat tempered blender, like Vitamix, and secure the lid. Replace the small plastic venting cap with a kitchen towel and blend on high until smooth, approximately 4 minutes. Alternatively, use the soup function on the Vitamix that heats the soup as it blends.

5.   Transfer back to the Dutch oven and heat through, if needed. Adjust seasoning to taste with kosher salt, divide among 4 – 6 bowls and finish with a pinch of pumpkin seeds right before serving.

 

Kitchen Note: Feel free to add more curry if desired.