I don’t normally write about food…usually I write about social media and marketing…but this is one soup recipe that a) is delicious and b) is very timely to share since Canadian Thanksgiving is just days away. I’ve made this soup several times and always to great appreciation from those I’ve served it to.
It’s a nice way to make something pumpkin’ish without going the traditional pumpkin pie route (although I’m not knocking pumpkin pie in any way).
So here it is. If you decide to make the soup – let me know what you think. I’m pretty sure you’ll love it!
Curried Pumpkin Soup with Masala and Coconut
Ingredients
* 1 small apple
* ¾ cup shaved dried unsweetened coconut (optional)
* 1 tbsp butter
* 1 small onion, sliced
* 1 stalk celery, sliced
* 1 large garlic clove
* 1 tsp grated fresh ginger
* ¾ tsp mild curry powder
* ¾ tsp masala tandoori or garam masala
* ¼ tsp ground cumin
* 1 tbsp all-purpose flour
* 2 ½ to 3 cups chicken or vegetable stock/broth
* 1 cup thick puréed unsweetened pumpkin, canned or homemade
* One 400 ml can unsweetened coconut milk, divided