Butternut Pumpkin Soup with Curry
6 servings
60 minutes
Pumpkin curry soup is a warming culinary masterpiece of Indian cuisine, where the refined sweetness of pumpkin harmoniously blends with the spicy depth of curry. This recipe has its roots in the Indian tradition of spiced soups, where spices play a key role in creating a rich flavor bouquet. The delicate creamy texture is achieved through coconut milk, while roasted pumpkin and onion add a subtle caramelized aroma to the dish. The freshness of cilantro and bright citrus notes from orange zest enliven the taste, while coconut flakes and pumpkin seeds add a pleasant crunch. This soup is perfect for cool evenings when you want to enjoy something comforting and nourishing.
1
Preheat the oven to 180˚C. Toast the coconut flakes on a rimmed baking sheet for 3–5 minutes, stirring once, until they turn dark golden; transfer to a small bowl. Toast the pumpkin seeds on a rimmed baking sheet for 4–6 minutes, stirring once, until they turn dark golden. Let cool slightly, then chop coarsely and add to the bowl with the coconut flakes. Set aside.
- Unsweetened desiccated coconut: 0.3 glass
- Pumpkin seeds: 0.3 glass
2
Increase the oven temperature to 230˚C. In a large bowl, mix pumpkin, onion, chili, garlic, coconut oil, and curry (if the oil solidifies, it's okay). Season with salt and pepper. Spread in a single layer on a baking sheet and roast, stirring occasionally, until the onion and pumpkin are soft and golden brown (40-45 minutes).
- Pumpkin: 1 piece
- Onion: 1 head
- Chili pepper: 1 piece
- Garlic: 4 cloves
- Coconut oil: 0.3 glass
- Curry powder: 3 tablespoons
- Salt: to taste
- Salt: to taste
3
Meanwhile, mix cilantro and orange zest with coconut flakes and pumpkin seeds. Season with salt and pepper, cover with a lid.
- Chopped cilantro (coriander leaf): 0.3 glass
- Orange zest: 2 tablespoons
4
Clean the garlic. Blend the garlic, pumpkin, onion, chili, coconut milk with 2 cups of water until smooth, adding water as needed. Season with salt and pepper to taste. Serve the soup topped with a mixture of cilantro and coconut flakes.
- Garlic: 4 cloves
- Pumpkin: 1 piece
- Onion: 1 head
- Chili pepper: 1 piece
- Coconut milk: 1.5 glass
- Salt: to taste
