Curried pumpkin, carrot and coconut soup

6 servings Prep: 10 mins, Cooking: 35 mins
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Ideal warm bowl of pumpkin soup.

By Food24 May 14 2013
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Ingredients (12)

60 ml pnp finest extra-virgin olive oil
1 onion — chopped
4 celery stalks — chopped
2 garlic — cloves, chopped
2 Tbs curry powder
3 cup pumpkin — diced
5 carrots — peeled, diced
1 orange — zest and juice
4 cup stock — vegetable
3 ml dried chilli flakes
10 ml fresh thyme — chopped
1 can coconut milk
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Method:

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.



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