I love the combination of curry and pumpkin. This soup is super creamy, vegan friendly (unless you add a little sour cream garnish, like me) and involves toasted curry. You can toast curry in a dry pan over medium heat for just a minute or two to bring out the flavor. And, added bonus, it makes your whole kitchen smell amazing!Curried Pumpkin Soup, makes 4 servings
Needed: 2-3 tablespoons olive oil, 1/2 yellow onion, 1 tablespoon minced garlic, 3 teaspoons toasted curry, a pinch of cumin, 1/2 teaspoon sriracha, 1 can pumpkin puree, 1 can coconut milk, 2-3 tablespoons veggie stock or water (optional) and curried pumpkin or sunflower seeds to serve.
In a pot over medium, heat saute the chopped onion and garlic until soft. Stir in the toasted curry, cumin and sriracha. Now add in the coconut milk and pumpkin and cook until warmed through. If you want to thin the soup out a little then you can add a little stock or water. I blended my soup with an immersion blender to make it more creamy. Taste and season with salt and pepper if needed. Serve with curried seeds.To make curried seeds, simply toast seeds in a little olive oil and curry and toast on the stove top for a few minutes. I really liked serving this soup with seeds instead of croutons or bread. Fun change and added protein.