How to make Roast Pumpkin & Kumara Curry Soup - Kuvings Vacuum Blender

Homemade roast pumpkin & kumara curry soup served up

Prepare yourself for a culinary delight that will make your taste buds dance with joy! For ease use your Kuvings Vacuum Blender. This recipe is an absolute gem, offering a luxuriously creamy texture that will leave you feeling both fulfilled and nourished. And don't miss out on the exciting twist—thanks to the fiery zing of curry paste and chilli, it's bound to ignite a burst of warmth in your day! Just envision yourself nestled with a warm slice of bread or toast, accompanied by a steaming bowl of this exquisite curry soup. It’s an ideal choice for a snug evening at home, or a swift and satisfying lunch on the fly. Furthermore, its reheating prowess ensures it's always at your beck and call. What's even more wonderful, this recipe is versatile enough to charm even the most discerning palates in your household. So whether you're hosting company or simply seeking a gratifying meal to fuel your day, the creamy and delightful Roast Pumpkin & Kumara Curry Soup is destined to satisfy every craving!

Ingredients

Whole pumpkin sitting on the bench

1 Pumpkin (or half if it’s big), chopped

2 Kumara, roughly chopped

1 Onion, chopped

3 Garlic Cloves

1 Red Chilli - long (optional)

3 tbsp fresh Oregano, chopped

1 tbsp Curry Paste

1 can Coconut Milk

Method

  1. Preheat your oven to 400°F (200°C).

  2. Arrange the pumpkin and kumara on a baking tray.

  3. Drizzle the vegetables with coconut oil and season with sea salt if desired.

  4. Roast in the oven for 40-50 minutes, until the vegetables are cooked through and have a slightly charred appearance.

  5. While the vegetables are roasting, heat a large soup pan and add your chopped onion. Let it steam off until translucent.

  6. Add chopped garlic, curry paste, and chopped chilli (if using) to the onions.

  7. Once the roast vegetables are done, add them to the soup pot and pour in 3 cups of vegetable stock. Bring to a simmer.

  8. Season the soup to taste. Then, add coconut milk.

  9. Blend the soup in batches until smooth. If you prefer a thinner consistency, you can add more stock, water, or milk.

  10. Taste the soup and adjust the seasoning as needed.

  11. Serve your creamy and flavourful Roast Pumpkin & Kumara Curry Soup with crusty bread for a complete and satisfying meal.

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