Pumpkin Coconut Curry Soup

I swear being away from Canadian winters has made me lose my thick skin for dealing with the cold. I couldn’t even cope with being outside for more than 10 minutes over the weekend, so naturally I stayed bundled up cooking different dishes for our Christmas dinner with friends last night. Soup was the obvious choice to kick off our dinner, and it also happens to be one of my favourite things to cook. It allows you to cook at your own pace, adding in different flavours as you go along, and I love tasting the development from beginning to end. This pumpkin soup is deliciously creamy (without adding any cream!) and has an amazing depth of spices.

 

Pumpkin Coconut Curry Soup (serves 6-8)

4 cups of pumpkin, skin and seeds removed
3 tablespoons coconut oil
3 medium sized onions, coarsely chopped
4 cloves of garlic, peeled and smashed roughly with the back of your knife
2 teaspoons tandoori spice
1 teaspoon curry spices
2 teaspoons grated ginger
1 can coconut milk, light or full fat
4 cups vegetable broth
1 tbsp. honey (use maple syrup if keeping it vegan)
Pinch of cayenne
3 sprigs of thyme leaves, omit the stem
1/4 cup almond milk, unsweetened
salt and pepper
1/2 cup fresh coconut flakes, toasted

 

Directions:

Preheat oven to 425 degrees F (220 C) cut pumpkin into 4 large quarters, remove seeds and drizzle with olive oil. With skin side down, place quarters on baking sheet and bake in oven for 35-40 minutes, until tender. Remove from oven and let cool slightly. Cut away the skin or scrap the pumpkin flesh away from the skin.

In a large pot over medium heat, heat coconut oil. Add onion and season with salt and pepper. Cook until softened and transulant, add garlic cloves, spices, ginger and thyme. Cook until fragrant about 2-3 minutes.

Add cooked pumpkin and mix everything together, while breaking apart any large chunks. Add coconut milk and vegtable broth and stir. Add honey and pinch of cayenne pepper. Cover and let simmer on medium-low for 30-35 minutes.

Toast coconut flakes in a pan over medium heat, watch carefully so they don’t burn. It will only take a few minutes. Remove from heat and set aside.

Once the soup is cooked, remove from heat and carefully pour into a high speed blender and puree (this can be done in batches) or use a hand blender and blend directly in the pot. I left my soup a bit thick but feel free to blend as much as you desire. Stir in 1/4 cup of almond milk right at the very end.

Serve with toasted coconut!