Food & Drink

Coconut Curry and Pumpkin Soup

PREP TIME : 15 MINUTES
COOKING TIME : 40 MINUTES

INGREDIENTS:

  • 600g pumpkin chunks
  • 2 tablespoons curry powder
  • 3 tablespoons oil
  • 200ml coconut milk (reserve 50ml of thickest part of milk on top)
  • 2 cups hot chicken or vegetable stock
  • 1/2 cup pepitas and sunflower seeds
  • ¼ cup flaked coconut
  • Chilli flakes
  • Sprig of fresh coriander

METHOD:

1. Preheat oven to 180C and line a baking tray with parchment. Mix the curry powder and oil together in a bowl. Toss the pumpkin pieces in the spiced oil and lay out on a tray and bake for 30 minutes.
2. In the last 7 minutes toast the seeds on a separate tray.
3. Blend pumpkin, coconut milk and stock in a blender and then keep warm in a pot on medium heat. When ready to serve, ladle into bowl and swirl through some of the thick coconut. Top with toasted seeds, coconut, chilli flakes and chopped fresh coriander.