Shut the front door. Thanks to Hurricane Gonzalo our hats and scarves have come out to keep us warm. This soup is another great way to keep you toasty on these blustery days we are having at the moment. I find that this soup is only mildly spicy so its safe enough for the kids to have. So if you want to send Gonzalo on his way then give it a go.
1 tin of coconut milk
1 tbsp of mild curry spices
2 litres of chicken or beef stock
Maldon sea salt for seasoning
Chop and peel half of your pumpkin into large chunks. Save the other half for a serving vessel. Rub olive oil all over pumpkin chunks and sprinkle salt over top. Now roast in oven at 170C for 45 mins. Add roasted pumpkin chunks,coconut milk,stock and curry spice to a large pot. As the liquid starts to simmer use a stick blender to make a smooth soup. Continue to simmer for another 20 mins to let the flavours infuse. Add more salt or curry spice as needed. Clean out the other half of your pumpkin and serve up this wonderful soup. Enjoy.
I just made a pumpkin soup myself – but next one will be based on yours. One of us is temporarily on a liquid diet, so although there is no full-force Gonzalo, soup is on this week.