A velvety, anti-inflammatory soup that captures the essence of autumn with its creamy texture and warming curry spices. Made from roasted sugar pie pumpkin and blended with coconut milk, it’s nourishing, aromatic, and perfect as a side dish for fall gatherings or part of a holiday meal.
Ingredients
4½ pounds
sugar pie pumpkin
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
4 cloves
garlic
crushed
2 teaspoons
finely grated
fresh ginger
1 tablespoons
curry powder
3 cups
chicken stock
1 cans
coconut milk
1½ tablespoons
tomato paste
1½ teaspoons
sea salt
½ cups
cilantro
