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Coconut Curry and Pumpkin Soup

PREP TIME : 15 MINUTES
COOKING TIME : 40 MINUTES
INGREDIENTS :
 600g pumpkin chunks
 2 tablespoons curry powder
 3 tablespoons oil
 200ml coconut milk (reserve 50ml of thickest part of milk on top)
 2 cups hot chicken or vegetable stock
 1/2 cup pepitas and sunflower seeds
 ¼ cup flaked coconut
 Chilli flakes
 Sprig of fresh coriander

Method :

1. Preheat oven to 180C and line a baking tray with parchment. Mix the curry powder and oil together in a bowl. Toss the pumpkin pieces in the spiced oil and lay out on a tray and bake for 30 minutes.
2. In the last 7 minutes toast the seeds on a separate tray.
3. Blend pumpkin, coconut milk and stock in a blender and then keep warm in a pot on medium heat. When ready to serve, ladle into bowl and swirl through some of the thick coconut. Top with toasted seeds, coconut, chilli flakes and chopped fresh coriander.

Posted by Bayfair Shopping Centre on 13 July 2017 within Food
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