January 13, 2015

Curried Pumpkin Soup

ughhhh who doesn't love pumpkin and coconut?

this soup is the perfect recipe for a mid-week night; 
you can whip it up in less than 15 minutes and it makes you feel all warm and cozy inside.
it's the perfect comfort food ;)

plus, this is really flavorful and isn't spicy (cause this girl can't handle anything spicy) but has that 
aromatic and deep/rich quality of a curry!

Recipe: Curried Pumpkin Soup
By: Hannah Claudia

1 onion, minced
2 cloves of garlic, minced
3 stalks of celery, finely chopped

1/2 cup coconut cream (i just had this leftover in the fridge; you can sub with more milk)
1.5 cups of almond milk
15 oz pumpkin puree (i only had canned on hand)

1 tsp turmeric
1 tsp Chinese 5 spice
1 tsp white pepper
2-3 tablespoons of oil

(opt) sesame oil, to serve
(opt) scallions, parsley, or kale, to garnish


1. Heat up the oil in a large pot
2. Add all of the spices and cook for about 1-2 minutes
3. Add the celery, garlic, and onion and cook until softened.
4. Add the pumpkin puree, almond milk, and coconut cream and cook until warmed through
5. (opt) blend everything in a blender or use an immersion blender (i liked the texture of the onion/celery though)

xoxo, han

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