Indian inspired pumpkin and turmeric soup

Ingredients  

Serves 4

Coconut oil

1 large onion, roughly chopped

2 medium carrots, roughly chopped

500g of pumpkin cubed into 2 cm pieces – I use Kent, but butternut would work too

270mls coconut cream

2 cups of veggie stock

2 cups filtered water (more if needed)

 

Spice mix

1 teaspoon of cumin

2 teaspoon of smoked paprika

2 teaspoon of ground coriander

½ teaspoon cinnamon

2 teaspoons of finely grated fresh ginger

2 teaspoons of finely grated fresh garlic

Either 6 teaspoons of fresh turmeric or 2  teaspoons of powdered turmeric

 

Coconut flakes

1 cup of coconut flakes

1 teaspoon of smoked paprika

Pinch of salt

Coconut oil spray

Coconut yogurt to serve (I use Nakula, it is so yummy!)

Fresh coriander to serve if desired

DSC_0216

Method

  1. Preheat your oven to 190 degrees Celsius/375 degrees Fahrenheit
  2. In small bowl, combine the spice paste ingredients and set aside
  3. In large soup pot, add olive oil and onion until translucent
  4. Add the spice paste ingredients, stir until they become aromatic
  5. Add carrot, pumpkin, coconut cream, stock, water and bring to the boil, reduce heat and let simmer for about 20-25 minutes
  6. Meanwhile, toss the coconut flakes in smoked paprika and salt, place on baking tray, spray with coconut oil and bake for about 3-5 minutes until crunchy (mine went crunchy in a hot oven after cooking something else, about 120 degrees Celsius)
  7. Blend to your desired consistency adding more water need be and serve immediately with coconut flakes, dollop of coconut yogurt, naan and fresh coriander

 

Works out at around $3 a serve, whether you make your own naan or buy it from the store. I made the Minimalist Baker‘s recipe.

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