Reader’s Recipe: Coconut Curry Pumpkin Soup

Courtesy of Sharice Mclean

Serves 4

  • ¼ cup coconut oil
  • 1 cup onion, chopped
  • 1 garlic clove, minced
  • 1 scotch bonnet (no seeds and chopped)
  • 4 seasoning peppers
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • ¼ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • 1 bay leaf
  • Salt to taste
  • 1 can coconut milk
  • 4 cups chicken broth
  • 15 ounces pumpkin purée
  • ½ teaspoon white sugar

Sauté the onion, garlic, scotch bonnet, seasoning peppers, curry powder, garam masala, ground coriander, cinnamon, bay leaf and salt in the coconut oil until the onions become translucent.

Add the chicken broth and allow to simmer on a slow boil for about 10 minutes. Remove the bay leaf and add the pumpkin purée.

Blend with an immersion blender until smooth. Add the sugar and salt to taste. Then slowly simmer for another 10 minutes. Serve and garnish with toasted pumpkin seeds.