With fall upon us, it's time to enjoy seasonal ingredients like pumpkin again. This coconut curry soup is a perfect way to get through the colder days. Full of flavor and nutrients, and completely free of refined sugars, gluten and lactose. In this blog, we share the full recipe and some tips to make this soup even more delicious.

Ingredients

● 1 can of coconut milk (400 ml)

● 500 grams of pumpkin, diced

● 1 onion, finely chopped

● 2 cloves of garlic, minced

● 1 piece of fresh ginger (about 2 cm), grated

● 1 tablespoon of red curry paste

● 1 red bell bell pepper, diced

● 1 carrot, sliced

● 1 liter of vegetable broth

● 2 tablespoons of coconut oil

● Salt and pepper to taste

● Fresh parsley for garnish

● Coconut chips and chopped cashews for a crunchy topping

Preparation

Step 1:

Start by preparing all your ingredients. Dice the squash, chop the onion and garlic, grate the ginger, and chop the bell bell pepper and carrot. Make sure you have all the ingredients on hand before you start cooking

Step 2:

Heat the coconut oil in a large soup pan over medium-high heat. Add the chopped onion and fry until translucent. Then add the garlic and grated ginger and fry for a few more minutes until the aromas are released. 

Step 3:

Add the red curry paste to the pan and stir well. Then add the diced pumpkin, bell bell pepper and carrot. Fry the vegetables for about 5 minutes until they begin to soften slightly.

Step 4:

Pour the vegetable stock into the pan and bring to a boil. Lower the heat and let the soup simmer gently for 15-20 minutes, or until the squash is tender. 

Step 5:

Add the coconut milk to the soup and stir well. Leave the soup on low heat for a few more minutes, but make sure it is no longer boiling.

Step 6:

Season the soup with salt, pepper and any other spices to taste. Taste and adjust seasonings as desired.

Step 7:

Serve the soup in bowls and garnish with fresh parsley, coconut shreds, and chopped cashews for a crunchy bite. These toppings also make sure you have something to chew, which aids digestion.

Tips and variations

● Add protein: For extra protein, add pieces of chicken breast, shrimp or pumpkin seeds to the soup.

● Spiciness: If you like spicy, add a teaspoon of sambal or a chopped red pepper.

 Health benefits of coconut curry soup

● Nutritious: Coconut milk is rich in healthy fats that make you feel full and provide energy.

● Antioxidants: The vegetables in this soup are packed with vitamins and minerals that contribute to your overall health.

● Anti-inflammatory: Turmeric and ginger have anti-inflammatory properties that can support your immune system. Extra important as the colder months approach.

This coconut curry soup is not only easy to make, but also a great way to put a healthy and nutritious meal on the table. Warm food is nice for your body when it gets colder outside. Are you going to try this soup? Enjoy your meal!