Go Back
–+ servings

Curried Pumpkin Soup

Amanda
Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack, Soup
Cuisine British
Servings 4
Calories 203 kcal

Ingredients
  

  • 450 g pumpkin puree 1tin
  • 1 tablespoon tamarind paste optional
  • 2 tablespoon ground cumin
  • 2 tablespoon ground coriander
  • 2 teaspoon sugar
  • 100 ml coconut milk
  • 2 tablespoon dessicated coconut
  • 750 ml vegetable stock
  • 2 onions roughly chopped
  • 1 tablespoon oil
  • 2 tablespoon chopped fresh coriander
  • seasoning

Instructions
 

  • Heat the oil in a large saucepan and soften the onions over a low heat for about 5 minutes.
  • Increase the heat and add the ground spices, stirring for 1 minute.
  • Blitz the onions with a little of the stock and return to the pan with the remaining ingredients.
  • Bring to a simmer, check the seasoning and serve garnished with extra coriander and coconut milk.

Nutrition

Calories: 203kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 769mgPotassium: 491mgFiber: 6gSugar: 12gVitamin A: 17960IUVitamin C: 9.8mgCalcium: 95mgIron: 5.1mg
Keyword pumpkin
Tried this recipe?Let us know how it was!