Ingredients Serving: 3 - 4
- 3 to 4 cups of roasted pureed pumpkin (i roasted 2 small pumpkins) (if you don't have a small pumpkin you can buy 2 15oz cans of pumpkin puree)
-olive oil
-1 yellow onion or sweet onion, chopped
-3 cloves of garlic, minced
-1/2 tbsp ginger, minced
-4 tbsp of red curry paste
-3 cups of vegetable broth
-1 tsp curry powder
-2 tsp ground cumin
-1/2 tsp cayenne pepper
-1/2 tsp smoked paprika
-1 can of light coconut milk
Toppings (options)
-roasted pumpkin seeds/pepitas
-red pepper flakes
-pimentos/jalapeño
-cilantro
Instructions
Roasted Pumpkin Puree
Preheat oven to 400f and prepare a baking sheet with parchment paper.
Next using a sharp knife cut the pumpkin in half, now take a spoon and scrape out all the seeds and strings of the pumpkin. ( save the seeds for roasting)
Brush the inside of the pumpkins with olive oil and sprinkle with salt. Face the pumpkins flesh down on the baking sheet and bake in the oven for 45-50 minutes, until the you can easily pierce the outside skin.
Once you remove the pumpkin from the oven let cool. then scoop out the pumpkin and place in a bowl and set aside for whatever dish you want to make, in this case spicy pumpkin curry soup!
Spicy Pumpkin Curry Soup
1. In a large pot add some olive oil and warm on medium heat, when hot add the chopped onion, garlic and ginger and sauté for 3 minutes, then add the curry powder, cayenne powder & smoked paprika and sauté for a few more minutes until fragrant. Next add the curry paste.
2.Next add the vegetable broth and pumpkin puree. With an immersion blender, puree the soup until completely smooth. Now add the coconut milk and continue to blend with the immersion blender. If too thick you can add more vegetable broth until you reach your desired consistency .
3.Taste and add salt & pepper. if you like it more spicy like i do i add extra cayenne.
4.Now serve warm and add your preferred toppings. Enjoy!
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