Add onion and sauté for 4 minutes until softened. Reduce the heat to low and simmer for approximately 20 minutes covered. Preheat the oven to 180ºc 350ºf gas mark 4. Add the ginger lemongrass and coriander roots and stalks. With your heat still on low stir so the curry gets an opportunity to toast and start coating the bottom of the pot.

Stir in curry cinnamon nutmeg and cloves and season with salt and pepper. This coconut curry pumpkin soup recipe is bursting with amazing flavors and can be on the table in less than 15 minutes. Cover and boil 15 to 20 minutes more stirring occasionally. Stir in pumpkin puree and brown sugar then whisk in vegetable stock and bring to boil. Whisk in the pumpkin and coconut milk and cook another 5 minutes.

In a large pot over medium heat heat the coconut oil. Toss the pumpkin in the oil and cook for 5 minutes. Cook and stir until the mixture comes to a gentle boil about 10 minutes. Place the pumpkin chunks on a baking tray drizzle with 1 tablespoon of olive oil and season generously with sea salt and freshly cracked black pepper. Stir in curry powder and garam masala keep stirring for about 15 seconds.

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Add garlic ginger and curry powder and cook for 1 2 minutes until fragrant. Mix in the vegetable broth curry powder salt coriander and red pepper flakes. Heat the coconut oil in a deep pan on medium heat then add all the fragrance building ingredients celery garlic and onion. Reduce heat and simmer until. Season with salt and pepper to taste.

Allow that to sweat down for 3 4 minutes on low heat. Add the garlic cloves lime leaves curry paste and ginger. This recipe was originally published in october 2018. Add the vegetable stock and bring to a boil before reducing the heat to lower. Place into the oven and bake all together for 40 45 minutes.

Stir in the pumpkin purée broth and coconut milk. Made with homemade pumpkin puree creamy coconut milk and red curry paste this is the ultimate fall comfort food. Whisk in the coconut milk and cook another 5 minutes. Cook until the stalks become soft before adding the pumpkin. Cook and stir until the mixture comes to a gentle boil about 10 minutes.

Stir in vegetable stock coconut milk and pumpkin and bring to a boil. In a large pot heat the oil over medium heat. Cook until soft and translucent 5 to 7 minutes. Mix in the vegetable stock pumpkin curry powder salt coriander and chilli flakes. Stir in vegetable stock coconut milk and pumpkin and bring to a boil.

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Mix in the vegetable stock pumpkin curry powder salt coriander and chilli flakes. Stir in the pumpkin purée broth and coconut milk. Allow that to sweat down for 3 4 minutes on low heat. Add garlic ginger and curry powder and cook for 1 2 minutes until fragrant. In a large pot over medium heat heat the coconut oil.

Cook until soft and translucent 5 to 7 minutes. Stir in curry cinnamon nutmeg and cloves and season with salt and pepper. Add onion and sauté for 4 minutes until softened.