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Coconut Curry Pumpkin Soup

  • 4 tablespoons coconut oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 750ml vegetable stock
  • 425g diced fresh pumpkin
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon crushed dried chilli flakes
  • 250ml light coconut milk
  • Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion and garlic; cook until the onion is translucent, about 5 minutes. Mix in the vegetable stock, pumpkin, curry powder, salt, coriander and chilli flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil 15 to 20 minutes more, stirring occasionally. Whisk in the coconut milk, and cook another 5 minutes.
  • Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth (alternatively, use a hand-held stick blender). Return to a pot, and reheat briefly over medium heat before serving.