SPICY

urbanfarmie.com FULL RECIPE

Delicious, curry-roasted pumpkin soup that just needs a sheet pan and a blender!

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– pumpkin – avocado oil – cumin powder – coriander powder – garam masala – red chili powder – salt – black pepper – onion

1

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Pro Tip; For thicker soup, add a bit of canned pumpkin puree after blending to adjust to your consistency!

Serve & enjoy!

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SPICY

Pumpkin Soup

Delicious, curry-roasted pumpkin soup that just needs a sheet pan and a blender!

– pumpkin – avocado oil – cumin powder – coriander powder – garam masala – red chili powder – salt – black pepper – onion

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

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.

3

Remove carefully and place on stove top. Add vegetable broth and coconut milk and bring to a boil.

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.

5

Your spicy pumpkin soup is ready! Top with toasted pumpkin seeds or a drizzle of coconut milk or other herbs as you like!

Pro Tip; For thicker soup, add a bit of canned pumpkin puree after blending to adjust to your consistency!

Serve & enjoy!

full recipe here

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