Piping hot pumpkin soup for chilly winter nights. This spicy soup is perfect to warm you up.
Heat 1 tbs oil in a pot and then add a chopped onion, 2 cloves of garlic, 1 chopped celery stalk and a teaspoon of grated fresh ginger.
Add add 1/2 teaspoon turmeric and 1/4 teaspoon curry powder. Then add about 500 g diced pumpkin and let it fry for a few minutes. Add a large diced potato.
Pour in a cup coconut milk and vegetable stock to just cover the vegetables.
Add some freshly squeezed orange or lemon juice, salt and pepper according to taste and when it starts to boil, turn the flame down and let it simmer for about 30-35 minutes.
Blend until you have a creamy velvety soup. Garnish with fresh parsley or cilantro. Serve hot.
Christ & Co.
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