One of our favourite winter soups is a spicy pumpkin curry. This one is packed full of immune boosting goodness and well as a little kick to get those sinuses moving. There are varying degrees of heat that you can add to this soup, so I will share a couple of them and you can decide on what suits your taste buds.
2 TBSP of olive or coconut oil
1 large yellow onion
3 cloves of garlic
1 tsp salt
½ tsp pepper
1 bunch of coriander
1 bunch of chives
3 Cups of steamed pumpkin
4 Cups of vegetable broth
1 ¾ cups of coconut cream
2-3 TBSP of curry powder (mild, or hot)
1 small jar of Raglan Coconut Yoghurt
Hot pepper or red pepper flakes (optional)
Steam pumpkin and scoop out the flesh into a bowl.
Finely chop onion and garlic. In a large saucepan over medium heat, saute onion and garlic in olive oil cooking until it’s translucent. Add in your curry powder, salt and pepper then saute for another minute.
Add in vegetable broth, pumpkin and coconut cream. Heat mixture for another 5 minutes and remove from heat. With a stick blender, blend mixture to smooth in the pan ensuring that you are careful not to splash. That liquid is HOT!
Transfer desired amount to bowl and put a dollop of coconut yoghurt on top, and garnish with chives and coriander. If you want to add some extra heat, sprinkle on some red pepper flakes or finely chopped hot peppers.
From my kitchen to yours- Enjoy!