While reading the newspaper today I read that the temperature is going to dip below zero degrees this week, and I know that for many people that is nothing for this time of year but on the West Coast it is.
All I could think of doing was curling up in front of the fireplace with a warm bowl of soup. As it is also the middle of Autumn I thought now would be the perfect time to make a pot of Pumpkin Soup, its perfect for these cold nights.
This is a very easy 10 ingredient soup that will fill you up without being too much and leave you satisfied and happy that the leaves are turning colours and you can bask in the knowledge that for tonight at least you do not need to face the frosty touch of winter.
Spicy Pumpkin Soup
Serves: 6 Servings
- 1 Medium cooking pumpkin or 4 cups canned pumpkin
- 1 Cup water
- 1 Can light coconut milk
- 1 Tbsp olive oil halved
- 1 Onion diced
- 5 Cloves of garlic diced
- 2 Tbsp curry powder
- 1 Tbsp cayenne
- ½ Tbsp Cinnamon
- Salt and Pepper
- Skip to step 3 if using canned pumpkin.
- Preheat oven to 375 degrees.
- Cut pumpkin in half and scoop out seeds and any stringy parts ( keep to make roasted pumpkin seeds!). Quarter pumpkin and place on baking tray. Lightly drizzle with ½ tbsp of olive oil and season with salt and pepper. Roast pumpkin for half an hour. Let sit until cooled.
- While pumpkin is roasting, dice onion and garlic and sauté with the remaining olive oil on medium heat until soft and just beginning to caramelize. Add curry, cayenne and cinnamon. Stir until mixed together. Lower heat to simmer.
- Once pumpkin is cooled, peel or cut off rind and chop flesh into cubes. Add pumpkin to pot with 1 cup of water. Bring heat up to low-medium and let cook for 15 minutes stirring intermittently.
- Add coconut milk and bring to boil. Lower heat and allow to simmer for another 10 minutes.
- Blend soup using an immersion blender or a regular blender until smooth. Simmer for another 10 minutes.
- Serve immediately or stop in refrigerator up to 3 days. It also taste nice as a gazpacho.