This is a great winter warmer; it's so quick to make and very comforting on a cold day. Make it as spicy as you prefer by using different spice blends to roast your pumpkin.
Low Carb Curried Pumpkin Soup
Serves 3Ingredients
- 500g pumpkin, cubed (NOT butternut squash)
- 1 Tbsp olive oil (high heat or light, not virgin)
- about 3 Tbsp spices of choice, such as a garam massala, ground ginger, curry powder etc
- 1/2 can coconut cream
- 1 cup good quality chicken stock (or veggie stock for a vegetarian friendly soup
- salt to taste
Method
- Preheat the oven to 180'C (or use a small roaster inside an airfryer)
- Toss the cubed pumpkin in the oil and then the spice blend. I like a bit of ginger and a lot of a fairly spicy curry blend. You can also use Thai yellow curry paste, beaten with the oil to loosen
- Roast the pumpkin for 20-30 minutes until well browned and very soft
- In a liquidizer (or a bowl big enough to use an emergion blender without splashing) combine the roast pumpkin, coconut cream and stock until completely smooth
- Taste the soup and add salt as needed
- Serve on its own for lunch or with your favourite low carb cheese scone or bread roll for dinner.
