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This Coconut Curry Pumpkin Soup uses roasted pumpkin to add a sweet, depth of flavour. You might like to serve it with a slice of buttery, toasted sourdough.
1 small (1kg) pumpkin, seeds scraped out and chopped into 3cm chunks
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 small onions, finely sliced
2 cloves garlic, finely chopped
1 teaspoon cinnamon
1 teaspoon turmeric
1 1/2 teaspoon curry powder
250 ml coconut milk
500 ml vegetable stock
1 tablespoon rosemary, finely chopped
100 g sour cream
2 tablespoons extra virgin olive oil, to drizzle
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Place the pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. Place into the oven and bake all together for 40-45 minutes.
When the pumpkin has about 25 minutes to go, heat the remaining olive oil and butter in a deep saucepan on a low-medium heat and cook the onions and garlic for 15 minutes until the onion starts to caramelise. Add in all the spices and cook for a further 2 minutes, then add in the coconut milk and stock. Bring to the boil, then simmer for 10 minutes.
Once the pumpkin is ready, add the chunks into the soup and blitz half the soup with a stick blender. Keep half of the soup chunky.
Serve the soup between 4 bowls and garnish with chopped rosemary, a dollop of sour cream and a drizzle of olive oil.
You can use other herbs such as thyme or chopped parsley as an accompaniment