Spicy Pumpkin Soup


1 Tb oil

1 onion peeled and diced

3 garlic cloves peeled and diced

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground nutmeg

1 butternut squash peeled and chopped

500 ml (2 cups) vegetable stock or water

1 Tb curry powder

180 ml (3/4 cup) coconut milk + more for serving

salt to taste


for garnish:

red chili pepper

roasted pumpkin seeds

fresh coriander

coconut milk

In a large pan heat oil, add onion, garlic, cumin, coriander, nutmeg and sauté for a few minutes until tender and fragrant. Add butternut squash and curry powder. Let boil and reduce heat. Cook until butternut is tender - about 20 minutes.Adjust salt, if necessary. Transfer everything to a blender, add coconut milk and blend everything until smooth.

Garnish with sliced chili, pumpkin seeds, coriander and splashes of coconut milk.

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