WARMING CURRY PUMPKIN CREAM

As we are slowly coming to the end of summer and the days are becoming colder I thought it is the right time to share my ultimate curry pumpkin cream soup. A while ago I have shared carrot cream soup and I still love it, however, this recipe has a much more define and interesting taste. 

To be honest I was surprised how well it turned out, a bit spicy yet still flavorful and with a little bit of sweetness to it. I would only recommend to use a well sharped knife and same goes to the vegetable peeler to peal the pumpkin. The skin tends to be very hard and without using one the process can be very dull and annoying - I tired and trust me it was no fun until I found my knife sharpener..  If you are really lazy you could use ready pumpkin puree but the taste will be much more blunt, hence I’d say it is worth the extra effort. 

 

Pumpkins are heavily underestimate, not many are aware of its long list of benefits. Judging by its colour, it is quite obvious it contains B - carotene which not only supports sun tanning but also reduce skin aging and helps with problematic complexion. More to that, it improves immunity and promotes fertility, hence its very good for couples who are training for babies. It also has anti vomiting properties thus reduce nausea in pregnant women.

Besides all that nutrition/health benefits this cream soup is very tasty but specific in taste and is great to warm you up after cold autumn days which are right around the corner!

Ingredients

• Coconut oil
• 1kg of fresh pumpkin
• 1 large onion
• 3 cloves of garlic
• 3cm of chili pepper
• 500ml of vegetable stock
• 1tbsp of curry spice
• 1tsp of turmeric
• 1tsp of cayenne pepper
• half a can of coconut milk
• salt and pepper to taste

Procedure

1. Cut the pumpkin, seed it and peel it. I would recommend a sharp vegetable peeler but you could use a knife instead. 
2. Slice the onions, chili pepper and garlic. It will all be later blended hence the slices don’t need to be very fine and exact.
3. In a large pot melt coconut oil, when liquidised add all the previously chopped ingredients, cook until soft.
4. Add curry, turmeric and cayenne pepper, mix well with onions, garlic and chili until paste like.
5. When all the ingredients are combined add pumpkin and vegetable stock then add more water if needed until all the pumpkin is covered.
6. Bring to boil and cook until soft. 
7. Take the pot off heat, let it sit for 3-5min and blend into a smooth cream. Hand blender will be easiest to use. 
8. Add coconut milk and bring back to boil.
9. Taste it. Season it. Enjoy it.