Ingredients: Coconut oil Brown onion or leek, diced Fresh ginger and turmeric, finely diced 1 x roasted whole pumpkin (any kind you like, I used an heirloom butternut) Stock (either chicken or vegetable stock), 1 - 1 1/2 liters 2 teaspoons of curry powder (mild or hot as desired) 1/2 teaspoon of each: nutmeg, cinnamon, ground ginger, cayenne Salt to taste 400ml can of coconut cream or milk
Method: Heat oil in a pot and add onions; cool until Brown. Add ginger and turmeric and cook for a few more minutes.
Add roast pumpkin, enough stock to cover the pumpkin (but not too much, you will be adding more liquid later) and spices.
Remove from heat and puree with a stick blender until velvety smooth. Return to heat. Bring to a simmer and add coconut cream/milk (reserving a little to serve). Do not let the soup rapidly boil - it will split the coconut cream. Taste and adjust seasoning as desired.
Serve with your choice of bread (we used paleo bread with lemon and thyme).
You can serve the soup topped with toasted nuts and seeds, coriander/cilantro and additional coconut cream for a beautiful presentation (to a very simple and quick soup).
I tend to roast lots of pumpkin at once, then separate it into amounts I would use for soup (removing the seeds and skin) and store in the freezer in individual containers.
Then when I need a quick dinner, I remove one lot in the morning and it is defrosted by the afternoon. Dinner comes together in less than 30 minutes!
Enjoy - N x