This soup is particularly wonderful during the autumn and winter months, but it's so easy and tasty that it's become a year-round staple in my home. Feel free to add more cayenne if you like your curries hot!
Serves 6 to 8
- 3 T. olive oil or peanut oil
- 2 cups finely chopped onion
- 2 large cloves garlic, finely chopped
- 2 t. curry powder
- 1/2 t. coriander
- 1/8 t. cayenne pepper
- 1 t. salt, or to taste
- 6 cups vegetable broth
- 2 15-ounce cans canned pumpkin
- 2 cups full=fat coconut milk
- 1 T. agave nectar or 2 t. sugar
1. In a large pot over medium-high heat, heat the olive oil, adding the onions and garlic once hot. Cook, stirring frequently, until the onions are soft and fragrant, about 4-6 minutes. Add the curry powder, coriander, cayenne pepper and salt, stirring well to coat. Cook for 1 minute. Add the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered for 10 minutes.
2. Add the pumpkin, coconut milk and agave nectar, stirring well to combine. In batches, transfer the mixture to a blender or food processor and process until creamy. Return the soup to the pot over medium heat. Heat until desired temperature and consistency and serve.