Cant wait to try this out! Curried Pumpkin and Coconut Soup Author: Erin Alderson Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Serves: 4 1 medium pie pumpkin 1 tablespoon olive oil 1 bunch scallions,diced 2 tablespoons curry powder 2-3 cups veggie broth ¼-1/2 cup coconut milk salt, if needed ——————— Pumpkin seeds ½ tablespoon olive oil ¼ teaspoon salt 1.Preheat oven to 400˚. 2.Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly. 3.Rinse seeds, removing any pumpkin left on them. Toss with olive and salt. Spread out on a baking tray and roast until crispy, 10-15 minutes. 4.In a sauce pan heat 1 tablespoon olive oil. Add in scallions and saute for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more. 5.Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes. 6.Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve. 7.Serve with an extra swirl of coconut milk and roasted pumpkin seeds.
Posted on: Sat, 26 Oct 2013 12:31:19 +0000
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