This pumpkin soup is the kind of recipe you make when you want something warming, nourishing and low-effort. Made with simple pantry spices, a splash of coconut milk and just one pot, it’s smooth, comforting and perfect for cooler nights. Serve it with crunchy pumpkin seeds and a slice of sourdough for the ultimate cosy meal.
Pumpkin Soup
Rated 5.0 stars by 1 users
Category
Dinner, Soup, Nourishing & Quick
Servings
2
Prep Time
5 minutes
Cook Time
20 minutes
Calories
432
A cosy, one-pot pumpkin soup made with warming spices and finished with creamy coconut milk. Simple, comforting and perfect for an easy Sunday dinner with a slice of sourdough.
Ingredients
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½ tablespoon olive oil
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½ leek, sliced
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1 stock cube (vegetable or chicken)
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½-1 teaspoon curry powder
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½-1 teaspoon cumin
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¼ teaspoon pepper + additional salt to taste
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1.5 cups water
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1.5 cups chopped pumpkin
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1 potato, peeled and chopped
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½ cup coconut milk
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1 tablespoon toasted pumpkin seeds
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2 tablespoons coconut milk
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2 slices toasted sourdough
To serve
Directions
Place a small pot over medium heat and saute your leek in olive oil until fragrant. Then crumble in your stock cube.
Add in your chopped pumpkin, potato, curry powder and cumin, stirring until everything is well coated.
Now, add in your pepper and water- ensuring to add enough liquid to just cover your vegetables. Once this reaches a boil, bring down to a simmer and cover with a lid for 10-15 minutes.
Using a stick blender (or a regular blender), blend your soup until smooth. Return your soup back to the stove and stir in your coconut milk.
To serve, ladle your soup into a bowl and top with your pumpkin seeds, some extra coconut milk and a piece of sourdough.
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