When you’re first learning how to cook (or at least when I was), one of the first dishes you learn how to make form scratch were a simple pasta sauce, and yes, soups. Now for me, I started out with the basics.. chicken noodle and tomato. Looking back at those recipes, I’m so thankful that I learned them. And in turn, developed the skills necessary to build my own recipes. Like this one, which I’m sure I’ll be teaching my kids to make some day.
This recipe isn’t only incredibly easy to make, it’s also inexpensive and can quickly feed a crowd. When I made the batch to take these photos with, a group of Trenton and I’s friends stopped in and I was able to feed over six of us with leftovers to spare!
This soup is very hearty and will definitely leave you full, ands its so good my husband often requests it when I’m writing up the meal plans for the week. I strongly recommend serving this with some rice and a heaping spoonful of fresh cilantro to add some visual appeal and a burst of freshness to the spices in the curry. Freeze in a large Ziplock bag for easy meals on the fly during the colder months, or mix into hummus for a punch of flavor.
- 2 x 26 oz canned pumpkin
- 1/2 medium yellow onion
- 5 TBS curry powder
- 1 TBS chili flakes
- 1/2 TSP cumin
- 1/3 cup canned coconut milk
- 30 oz vegetable stock
- 2 cups water
- 2 TBS olive oil
- salt, to taste
- Dice onion. Set a large stock pot or other large pot to medium and add oil. Once warm, pour in onion and sweat thoroughly.Once onion has softened and began to caramelize, pour in vegetable stock. Cover and bring to a boil.Add canned pumpkin, water and spices. Stir thoroughly to combine, continuing to stir until boiling softly. Be warned, this soup is very thick and it left unattended will splatter everywhere as it boils!Once boiling, add coconut milk and stir in. Cover and simmer for ten minutes. Turn off burner and let sit five minutes.
- Serve with a side of rice or crusty bread. Garnish with cilantro.