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SPICY
Pumpkin Soup
FULL RECIPE
Delicious, curry-roasted pumpkin soup that just needs a sheet pan and a blender!
Full Recipe
– pumpkin – avocado oil – cumin powder – coriander powder – garam masala – red chili powder – salt – black pepper – onion
Ingredients
ALL INGREDIENTS
1
Slice your pumpkin in half. Remove and save the seeds for roasting. Drizzle avocado oil and rub in the spices on the flesh of the pumpkin
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2
Place the pumpkin skin side down in a Dutch oven. Chop an onion into halves and place them in the Dutch oven, with four cloves of garlic.
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3
Remove carefully and place on stove top. Add vegetable broth and coconut milk and bring to a boil.
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4
Allow the roasted pumpkin to cool down for 10 to 15 minutes and transfer directly into the heat-safe container along with the broth. Blend until smooth.
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5
Your spicy pumpkin soup is ready! Top with toasted pumpkin seeds or a drizzle of coconut milk or other herbs as you like!
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Pro Tip;
For thicker soup, add a bit of canned pumpkin puree after blending to adjust to your consistency!
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Serve & enjoy!
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