Prep 5 mins
Cook 30 mins
My niece brought this recipe to me, she had learnt it at school. Neither of us know where it comes from because her teacher posted it with them. I do have to say it has become my favorite pumpkin soup recipe though, as it is both creamy and incredibly tasty!
- 44.37 ml oil
- 1 large onion
- 1 kg butternut pumpkin
- 946.36 ml chicken stock
- 9.85 ml curry powder
- 236.59 ml coconut cream
- 59.16 ml chopped coriander (optional)
- Place oil in saucepan and sauté onions. Add chopped pumpkin, stock and curry. Cook until pumpkin is soft. Blend until smooth. Add coconut cream and stir until combined and re-heated. Top with chopped coriander to serve.
I used this for a German party, and it was great! Thank you so much, Lorelle!
Yummy, Lorelle gave me this recipe a long time ago and I have made it a few times since. The coconut cream and curry adds a creamy and flavoursome presence to the pumpkins soup but not overpowering for my taste bugs. Thank you Lorelle and please thank your niece.