1 cup thick pureed unsweetened pumpkin, canned or homemade
1 400 ml unsweetened coconut milk, divided
1/4 cup chopped coriander, divided
1/4 tsp salt
Instructions
Preheat oven to 325 F. Peel, core and slice apple. Toast coconut by spreading out on a baking sheet; bake in oven for 5 to 8 minutes or until golden. Set aside.
Melt butter in a large saucepan over medium heat. Add onion, celery and garlic; cook 5 minutes or until softened. Stir in ginger, curry, masala and cumin; cook 1 minute. Slowly stir in 2 1/2 cups stock. Add pumpkin puree and apple slices. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 20 minutes, stirring occasionally.
Puree soup in a blender or food processor. Whirl in 1 cup of coconut milk, 2 tbsp coriander and salt. If soup is very thick, thin with remaining stock. Taste and adjust seasonings as needed. Drizzle 1 tbsp of coconut milk over each portion of soup; garnish with pinches of coconut and remaining coriander.
Originally Submitted
2/22/2012
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You can add this Curried Pumpkin Soup with Masala and Coconut recipe to your own private DesktopCookbook.
