Curried pumpkin soup- Alfie cooks

Name: Curried pumpkin soup- Alfie cooks
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Cuisine: Asian, Indian
Ingredients: 1 pumpkin (I used 3 small ones + seeds!); • 1 brown onion; • 1 large carrot; • 1 garlic bulb; • 1 thumb size knob ginger; • 1 tbsp curry powder; • 1 tbsp ground cumin; • 1 tsp ground turmeric; • 1l vegetable broth (+ more if required); • 400ml coconut milk; • 1 tsp miso paste; • 1 tsp peanut butter (optional); • Fresh coriander; • Red chilli; • Olive oil; • Salt; • Pepper

9 steps

Prep:35minCook:1h 30min

Hello everyone, I copied this recipe from AlfieCooks because it hasn’t been uploaded to Samsung Food yet and I really needed it. Introduction AlfieCooks : Welcome back to SOUP SEASON 2, my new series, where I show you how to make the best soups in town… for EPISODE 3, I’ve made my CURRIED PUMPKIN SOUP. it’s creamy, comforting + the perfect way to use your Halloween pumpkin 🎃 if you’re buying one this week, why not transform it into this soup once you’re done ♻️ I’ve written my full recipe for you below - so enjoy! and as always, let me know if you give it a go 👇 Alfie x https://www.instagram.com/reel/DBt0B4ioyK9/?igsh=MXhlMTdmZ2hhdWJ1cA==

Updated at: Mon, 04 Nov 2024 16:18:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories289.8 kcal (14%)

Total Fat22.8 g (33%)

Carbs21.9 g (8%)

Sugars9.4 g (10%)

Protein5 g (10%)

Sodium815.4 mg (41%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1pumpkin

I used 3 small ones + seeds

1 knobginger

1 Tbspcurry powder

1 Tbspground cumin

1 tspground turmeric

1lvegetable broth

more if required

400mlcoconut milk

1 tspmiso paste

1 tsppeanut butter

Instructions

Step 1

1. Peel your pumpkin (skins make lovely zero-waste crisps when roasted!) + remove the seeds (save these).

Step 2

2. Dice into chunks, then season with salt, pepper, turmeric, curry powder + cumin. Mix well, coat with a splash of oil.

Step 3

3. Slice the top off a garlic bulb, season with salt + drizzle with oil. Wrap in foil + roast with the pumpkin for 30-40 mins at 180 Celsius, or until softened + browned.

Step 4

4. Roughly chop the onion, carrot + ginger. In a saucepan, warm a glug of oil on a medium high heat + sauté the veg until softened (5-10min). You could also just roast all with the pumpkin.

Step 5

5. Add the roasted pumpkin to the pot (reserve some for garnish) + squeeze out the garlic cloves.

Step 6

6. Prepare the veg broth (I like 1 stock cube, 1 tsp miso + 1 tsp peanut butter if using) with 1l boiling water – stir well. Pour into pan + to cover veg, adding more water if required.

Step 7

7. Blend until creamy + smooth, loosening with the coconut milk + more stock if you like.

Step 8

8. Pat dry the pumpkin seeds, season with salt, pepper + a splash of oil, then roast until crisp (5-10 min at 180 Celsius).

Step 9

9. Ladle the soup into bowls. Top with roasted pumpkin, fresh coriander, red chilli, a swirl of coconut milk + chilli oil if you fancy. Scatter over the roasted seeds + serve with hot buttered toast – enjoy!