Curried Potato Soup with Roasted Pumpkin Cubes
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Knife
- 1 Cutting board
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 peeler
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 2 tablespoon olive oil divided
- 1 medium onion chopped
- 2 clove garlic minced
- 1 tablespoon curry powder
- 4 cup vegetable broth
- 2 large potatoes peeled and diced
- 1 cup coconut milk
- 2 cup pumpkin cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper.
- Spread the pumpkin cubes on a baking sheet and roast for 20 minutes or until tender.
- In a large pot, heat the remaining olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Add the vegetable broth and diced potatoes to the pot, bringing to a boil.
- Reduce the heat and simmer for 20 minutes or until potatoes are tender.
- Stir in the coconut milk and blend the soup until smooth using a blender or immersion blender.
- Season the soup with salt and pepper, adjusting to taste.
- Serve the soup hot, garnishing with roasted pumpkin cubes and fresh cilantro.
Notes
To ensure a creamy texture, use starchy potatoes like Russets, and blend the soup thoroughly. For added depth, consider adding a pinch of nutmeg or ginger to the curry powder. Keep an eye on the pumpkins while roasting to avoid burning and ensure they are evenly cooked.
Tried this recipe?Let us know how it was!