A delightful twist on the classic pumpkin soup, infused with aromatic curry and garnished with fresh herbs for a comforting meal.
Heat a drizzle of oil in a large pot over medium heat.
Use a neutral oil like vegetable or coconut oil for a subtle flavor.
Add the curry powder and minced garlic, stirring until fragrant.
Toasting the spices enhances their aroma and flavor.
Stir in the chopped spring onions and diced pumpkin, cooking for a few minutes.
Cut the pumpkin into small, even pieces for quicker cooking.
Pour in the water and bring to a boil. Reduce heat and simmer until the pumpkin is tender.
Cover the pot partially to retain heat while allowing steam to escape.
Blend the soup until smooth, then stir in the coconut milk.
For a chunkier texture, blend only half the soup and mix it back in.
Season with salt and pepper to taste, and serve garnished with chopped basil.
Add a sprinkle of chili flakes for a spicy twist.
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