This soup was our starter for both Thanksgiving and Christmas Eve dinner! When I say it is delicious, I am not lying, since my entire family (including the pumpkin haters 😉 absolutely loved it! This soup makes an amazing comforting and light meal (especially if it is a cold winter where you are located). You could even make it a New Year’s Eve starter or entree if you’d like! Even if you decide to keep it for next year’s fall/ winter season, make sure to save this post so that you can find it easily, and if you do try it out, please share your creation with me (it would mean the world :,)
- 250g of fresh pumpkin, chopped
- 1/2 can of coconut milk
- 1 cube of vegetable stock
- 1/4 of an onion (white)
- 1 tsp yellow curry powder
- 1/2 tsp black pepper
- Topping of your choice
- In a steaming pot, on medium heat, add the vegetable stock cube along with about 2 cups of water.
- Now, to the basket, add the chopped and peeled pumpkin, along with the onion chunk.
- Cover and let cook for about 15- 20 mins (until tender).
- Allow to cool (if your blender is not heat resistant)- keep the water.
- To a blender, add the cooked pumpkin and onion, along with the spices and coconut milk. Blend smooth. If you notice that the texture is too thick, go ahead and add the cooking water (diluted stock).
- To heat up the soup, simply transfer it to a cooking pot and stir regularly until hot.
- Serve in bowl(s) of your choice with the desired garnish(es).