I made this pumpkin curry soup last week and left until the morning after to take a few snaps. I got in from the gym, got set up for some pics and had a little taste test (I’d tasted it while cooking, but I when serving up the soup in to the bowl I had to do the obligatory last couple of spoonfuls for me move!)…
I could have eaten the whole cold bowlful there and then, had I not had an awesome bowl of oats in the back of mind – recipe posted this morning!
As soon as my mum came in I started raving about it. She’s making an effort to cook up more vegetarian/vegan meals for herself and my dad of late so when I make something new, especially when it’s so effortless yet incredibly tasty I pass it her way.
Apparently my dad had been sniffing around the soup the night previous! He likes his food, but very rarely makes a sing and dance about it. Aside from my mums homemade meatballs served with fresh pasta, but even still, even the slightest variation in the ingredients and he’ll find it “just ok” or even comment that it’s a little “odd” meaning different and not to his exacting standards!
He commented that the soup smelt really good as it sat in it’s tub, not looking particularly appetising at this point, and cooled on the counter prior to being stuck in the fridge. For him to comment means it must be something really special; or least top of my mums list to make!
He’s a fan of my curried sweet potato chickpea burgers so I’m thinking it’s the curry component that’s winning him over and drawing him to the veggie way of life making it that much more appeasing.
I used pumpkin, but sweet potato would also be magical. Frozen peas, fresh spinach and you coconut curry base. I decided to thicken up the soup itself by adding in some of the roasted pumpkin and blending it up until smooth and creamy. It was the perfect consistency. Pumpkin cornbread on the side…
A comforting bowl of hassle free hella tasty food; from cosy oats, to belly loving soup, it’s one sure fire way to beat the chill!
Pumpkin/Sweet Potato Curry Soup
Servings – 1 – 2
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 1 cup diced sweet potato/pumpkin (or a mixture of both)
- 1 cup (250ml) water
- 1/2 cup (125ml) light coconut milk
- 1/2 small white onion finely diced
- 2 cloves of garlic minced
- 1/2 tbsp curry powder
- 1 tbsp coconut sugar – or you could you use unrefined cane sugar
- 1/2 tbsp lime juice
- 3 tbsp frozen peas
- 2 large handfuls of fresh spinach
- 1/2 tsp sea salt
- Toasted coconut to garnish
- Fresh coriander to garnish
- Chilli flakes to garnish
- Preheat oven to 200C (400F).
- Place diced pumpkin or sweet potato on a baking tray and roast for 25-30 minutes (sweet potato will take the 30 minutes).
- Add onion and garlic to a pan and cook with a drop of water for 3-5 minutes.
- Add in curry powder and cook for a further 2 minutes, adding a drop more water if it dries up.
- Add in broth, coconut milk, lime juice and coconut sugar, bring to the boil and simmer for 5 minutes.
- Add cooked sweet potato and/or pumpkin to the pot and heat through for 5 minutes. Stir in peas and cook for a further 3 minutes.
- Finally stir in spinach and allow to wilt for a couple of minutes.
- Serve soup topped with toasted coconut, coriander and chili flakes!