all posts by date recipes — 23 January 2019

If now is not the time for a comforting hot soup then when is? This soup is very hearty, mildly sweet from the pumpkin but at the same time it has a kick of spice from the curry powder. I love how easy and quick it is to make. You can actually categorise it in the quick dinner fixes (and I do a lot of those lately!). It can be vegan if you use coconut yogurt at the end.

Ingredients (* from Lidl)

1 medium sized pumpkin

1 onion*

1 garlic clove*

2 tbs cumin*

1 tbs curry powder

2 tbs coriander*

1 cup vegetable stock

1 cup coconut cream

Salt and pepper

Olive oil*

Method

Add a spoon of olive oil in a pan. Lightly fry the onion and garlic. Then add the chopped pumpkin. Stir for 5 minutes then add the spices and cook for 20 minutes until soft.

At the end add the coconut cream and blend using a hand blender (or other). Serve with a spoon of coconut or regular yogurt and pepper.

ENJOY!

Recipe taken and modified from @alchemy_coach_co (Instagram)

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