Friday, January 3, 2014

Curried Coconut Pumpkin Soup

Curried Coconut Pumpkin Soup
It's been -30˚C in Toronto for the last couple of days and my apartment is FREEZING! This soup has been keeping me nice and toasty. I got the inspiration from my wonderful friend Grace van Berkum. She made a similar one for the raw dinner we threw together back in October 2013. My version takes advantage of the robust flavours that come from caramelizing red onions and give the soup a depth of flavour.

Curried Coconut Pumpkin Soup
Serves 4

⦿ 1 Red Onion, chopped
⦿ 2 Tbls Coconut Oil (or Olive Oil)
⦿ 4 Cloves Garlic, finely chopped
⦿ 1 Tbls Curry Powder
⦿ 1 Tbls Turmeric Powder
⦿ 1 Can Organic Pumpkin
⦿ 1 Can Organic Coconut Milk (if anyone knows a brand that has a BPA-free can, please tell me!)
⦿ 500ml Vegetable Stock
⦿ Himalayan Sea Salt (to taste)

➾ In a large stockpot, melt the coconut oil and add the onions once the oil is hot. Add salt - it will help the onions to release their water and caramelize. Cook onions until they begin to get brown, stirring often to prevent them from burning. This should take about 20 minutes.
➾ Once onions have a nice brown colour, add the chopped garlic. Cook for a few minutes, but do not let the garlic brown.
➾ Add curry and turmeric powder and cook for about a minute, stirring constantly.
➾ Add pumpkin, coconut milk and vegetable stock and bring to a simmer.
➾ If you have a hand blender, you can blend the soup right in the pot and enjoy it right away.
➾ If you're going to use a regular blender - be VERY careful! Blending hot liquids causes pressure to build up in the jar and the lid will be forced off, leaving you will very hot soup all over you (and most likely burned too :( ). Please don't make this mistake. If you are going to blend the hot soup in the blender, please follow these precautions:

  1. Remove the stopper from the middle of the blender's lid.
  2. Fill the blender no more than halfway full - you'll have to work in batches.
  3. Use a thick folded hand towel to cover the hole in the lid.
  4. Start the blender on low to get it going and slowly lift the towel to let some steam escape.
  5. You can then turn up the power to reach your desired consistency.
Enjoy this spicy, creamy soup.


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