You can never have enough soup recipes. With all the flavours and combinations you can have, it's truly a dish that you can never get sick of. This curried pumpkin soup is no exception, especially when it's topped with a delicious spicy vegan coconut "bacon" and a side of naan!
1 tbsp vegetable oil
2 garlic cloves
1 small yellow onion
1 tsp ginger
1 tbsp red curry paste
2 cups vegetable broth
4 cups diced pumpkin or squash
1 1/2 cups coconut milk
1/2 tsp sea salt
Fresh ground pepper
1 branch of cilantro
Juice of 1/2 lime
1/2 cup coconut "bacon" Naan bread for serving
Chop the garlic and onion. In a large pot, heat the oil and saute the onion and garlic for about 3 minutes. Add the ginger and curry paste, stir, and cook for another minute or so.
Add the diced pumpkin and stir so that it's evenly coated. Cook for 5 to 6 minutes then add the broth. Let simmer for 20 minutes or until the pumpkin is tender.
Using a hand mixer, mix the soup until smooth and creamy. Add the coconut milk, salt and pepper.
Serve in large bowls and squeeze the fresh lime juice on top. Garnish with cilantro and some coconut "bacon"