Pumpkin Curry Soup

Yesterday, Mel and I hung out all day, enjoying the ravine before winter hits. By the end of it we were so exhausted we just wanted to make something quick and easy for dinner.

Since this is the time of the season where pumpkin is all the rage we decided that we should probably use it in our recipe. We chose pumpkin soup but since I am not a fan of soup because I like actually having something to chew on for dinner (especially carbs :P) we used it as a sauce to put over rice. 

Ingredients:

-We were lazy and just used a 796ml can of pumpkin

-500 mL can of coconut milk

-500 mL of chicken broth (reduced sodium)

-large piece of ginger grated

-4 cloves of garlic

-half of an onion

-half a stalk of cilantro

-2 tsp red hot chili flakes

- 3 tbsp curry powder

- 1 tbsp cumin

-2 tbsp brown sugar

-2 tsp turmeric

-2 tsp coriander

It was extremely simple and quick. All we did was fry the spices, onion, ginger and garlic with olive oil in the pot and then added the pumpkin, coconut milk, broth and sugar and let it simmer for about 15 minutes. At the very end we added in the cilantro and it was done! You can eat it as a soup or on rice if you want something a little more substantial. 

 -A