Curried pumpkin, carrot and coconut soup

Recipe from: 14 May 2013
recipes soups

Ingredients 12
Servings 6
Time 00:10

Ingredients

  • 60
    ml
    PnP Finest extra-virgin olive oil
  • 1
    onion - chopped
  • 4
    celery stalks - chopped
  • 2
    garlic cloves - chopped
  • 2
    Tbs
    PnP curry powder
  • 3
    cup
    diced pumpkin - seeds reserved
  • 5
    carrots - peeled and diced
  • 1
    orange - juice and grated peel
  • 4
    cup
    vegetable stock
  • 3
    ml
    dried chilli flakes
  • 10
    ml
    chopped thyme
  • 1
    can
    coconut milk
 

Method

00:35
 
Preheat the oven to 180°C.

Heat 3 Tbsp (45ml) olive oil in a large saucepan and sauté onion and celery until soft.

Add the garlic, curry powder, pumpkin and carrots and fry for a minute.

Stir in orange juice, peel and stock and simmer until cooked through.

Wash the pumpkin seeds, dry well and toss with remaining olive oil, chilli flakes and thyme and roast for 20 minutes until crunchy. Set aside.

Add the coconut milk to the soup and allow it to simmer for 5 minutes.

Blend until smooth, then top with the crunchy pumpkin seeds and serve.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



 

Read more on: soups  |  recipes
 

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