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