Pumpkin Curry Soup

This soup can be served chilled or hot. The ingredients are so complimentary to each other and the curry and ginger lift the flavor profile to something almost floral. You can finish it with some crispy bacon, or labne or your favorite herb.

Ingredients for a big pot of soup that serves 6 – 8 people:

  • 1 medium to large butternut squash
  • 1 large potato or white sweet potato
  • 3 large carrots
  • 3 large shallots
  • 1 – 2 inches of fresh ginger
  • 1 very large fresh garlic
  • 3 dried Thai chilis
  • 1 tsp turmeric
  • 1 tsp curry
  • 1 can of coconut milk
  • Fresh cracked black pepper to taste
  • Sea salt to taste

Peel the butternut squash, carrots, potato and shallots and cut up into 1 – 2 inch chunks. Add chopped garlic and grate the piece of ginger into the pot. Add all spices, salt, pepper and cover all ingredients with water, and bring to a boil. Allow it to boil for about 5 minutes, then cover and reduce heat to low/medium depending on your pot. Check after 30 – 40 minutes to see if most of the veggies are soft and falling apart. Next remove the lid and let it sit for 5 minutes, stir it well and check for spice or salt adjustment. Now add the coconut milk and then begin to purée with a handheld or blend with your Vitamix. …and voilà you’ve got great tasting soup. I love serving this as an appetizer with some champagne at a great start to a Sunday brunch, chilled.

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