My niece brought this recipe to me, she had learnt it at school. Neither of us know where it comes from because her teacher posted it with them. I do have to say it has become my favorite pumpkin soup recipe though, as it is both creamy and incredibly tasty!

Ingredients

4 serv.

tablespoons oil3
large onion↗1
kg butternut pumpkin↗1
cups chicken stock↗4
teaspoons curry powder↗2
cup coconut cream↗1
tablespoons chopped coriander (optional)4

Step-by-step instructions

1
Place oil in saucepan and sauté onions. Add chopped pumpkin, stock and curry. Cook until pumpkin is soft. Blend until smooth. Add coconut cream and stir until combined and re-heated. Top with chopped coriander to serve.

Source: food.com

Original recipe ↗

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