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)
