This is one of my favourite soups. The first time I made this was for a Bonfire Party, my friends thought I was mad serving Pumpkin Soup, in fact, some even turned their noses up and said “yuck”. They changed their minds and came back for seconds. The next time I made it, I had to make double the quantity. Don’t just use Pumpkins for Halloween, it is a wonderful vegetable. Most times we eat this are as a main meal as it’s so filling. It also freezes really well, so it is worth making more for those dark winter nights when you just want comfort food.
- 3 Cloves Garlic
- 2 Medium Onions
- 1tbsp Curry Powder
- 750g Peeled and chopped Pumpkin
- 750g Peeled and chopped Potatoes
- 400g Tinned Chopped Tomatoes
- 1tbsp Coriander Powder
- 1/2tsp Cayenne Powder
- 400ml Can of Coconut Milk
- 1.5 Litres of Vegetable Stock
- Salt and Pepper to taste
- Yoghurt and Fresh Coriander to decorate (optional)
- Heat some oil in a large stockpot and fry the onions and garlic until they are soft.
- Once this is done stir in the curry powder to cover the onions.
- Add the chopped pumpkin and potatoes.
- Now add the tomatoes, coriander powder, cayenne pepper, coconut milk and stock.
- Bring to the boil, then turn down the heat to a simmer and cook for 30-40 minutes until the potatoes and pumpkin are cooked through.
- Take off the heat and let it cool down a bit before you blitz it. This can either be done in a food processor in batches or with a stick blender, which is what I use.
- Reheat, check seasoning and it is ready.
- Decorate each bowl with a swirl of yoghurt and a sprinkle of chopped fresh coriander.
- Serve with crusty bread and enjoy.