Fall, SoupTrudy Cranesoup

Curry Pumpkin Soup

Fall, SoupTrudy Cranesoup
Curry Pumpkin Soup

8 servings

30 minutes prep

55 minutes cooking


1 small acorn squash

1 small pumpkin

30 ml (2 tbsp) of curry powder

1 garlic head

44 ml (3 tbsp) of olive oil

1 litre (4 cups) of vegetable broth (see book page 21 in Saisons La table vegane)

1 can of coconut milk, full fat

3ml (1/2 tsp) of salt

1 corn, roasted (optional)

Sprouts 

Pumpkin seed oil 

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Pre-heat oven to 375°F on convection mode. Cut the squash and pumpkin in wedges and keep the seeds. Wash the seeds and let dry aside. Cut the garlic head in 2 and mix in with the pumpkins wedges with 2 tbsp of the olive oil and 1 1/2 tbsp of the curry curry. Transfer to a baking sheet and roast for 35 minutes.

Remove the pumpkin and garlic flesh from skins and transfer to your blender. Add the broth and blend until smooth (this may take a few batches). Transfer liquid to a pot and add coconut milk and salt. Bring to a simmer. During that time, toss the pumpkin seeds that were set aside with the rest of olive oil and curry and bake for 5 minutes or until golden brown.

When serving, add corn kennels, sprouts to your taste, roasted pumpkin seeds and a drizzle of pumpkin seed oil. 

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