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Delishar

Curried Pumpkin Soup

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups 1L chicken/veg stock*
  • 1 yellow onion diced
  • 3 cloves garlic smashed
  • 800 g pumpkin cut into 1 inch cubes
  • 1 large carrot cut into 1 inch pieces
  • 1 tbsp olive oil
  • Salt and black pepper to taste
Toppings
  • 2 cups baby kale
  • 20 g walnuts
  • 2 tsp olive oil
  • 2-3 tsp curry powder
  • Salt and black pepper to taste
  • Olive oil to drizzle optional

Method
 

Curried Pumpkin Soup
  1. Heat pot on medium high heat with 1 tbsp oil.
  2. Add onion to cook until softened, about 1 minute.
  3. Then add garlic to cook until slightly browned.
  4. Pour stock into pot, add pumpkin and carrot.
  5. Bring to boil, and lower heat to medium low.
  6. Simmer 20 minutes until carrot and pumpkin is tender.
  7. Remove from heat.
  8. Heat pan on medium high heat with 2 tsp oil.
  9. Blend with immersion blender until smooth.
  10. Bring it back up to a boil.
  11. Season with curry powder, salt, and black pepper to taste then remove from heat.
Toppings
  1. Saute baby kale with salt and pepper.
  2. Remove and set aside.
  3. Add walnuts into pan and toast.
  4. Remove to cool, and chop into smaller chunks.
  5. Serve pumpkin soup with sauteed baby kale and chopped walnuts.
  6. Drizzle a little olive oil over the soup to finish.

Notes

I used Imagine's No Chicken Stock that is whole30 compliant and available at cold storage.