A smooth indulgent and velvety soup
After making a pumpkin curry a short while ago, and since a friend kindly donated a pumpkin to us, I was in the mood for another curry, but last minute I decided to make a soup for lunch instead. This soup really packs flavour, feel free to add a little bit more harissa paste to give it a further kick.
Pumpkin Curry Soup
Servings
6
servingsPrep time
20
minutesCooking time
40
minutesIngredients
1 Leek
1 onion
2 stick of celery
4 garlic cloves
500g pumpkin
3 heaped tsp of curry powder
1 tsp Harrisa paste (optional)
750ml of stock Veg or Chicken
160 ml can of coconut cream
fresh coriander
Directions
- Dice and chop the leek, celery, onion, add to a soup pan with a little ghee/oil or butter and sweat for 5 min on medium heat.
- while the onion and leek are cooking, peel and chop the pumpkin into cubes, about 20cm, then add to the pan, add a little more ghee or oil to the pan if needed, cook for a further 5 min.
- add the harissa paste if using, along with the curry powder and stir, after 1 min add the 500ml of the stock, give everything a good stir, add 100ml of coconut cream, stir and let simmer for 30 min
- once your happy with your soup and the pumpkin is very soft, remove the pot from the heat and with a stick blender blitz the soup adding the remaining 250ml stock little by little, until you have that velvety consistency.
- taste the soup, season, and serve with a drizzle of the remaining coconut cream and garnish with freshly chopped Coriander.
