Curried pumpkin and sweet potato soup with toasted pumpkin seeds
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
A Delicious comforting soup that is packed with flavor and nutrition, with sweet potatoes, pumpkin, and curry paste. Serve with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds for the perfect finishing touch. Enjoy!
Ingredients
3 tablespoons salted butter
1 onion, roughly chopped
2 cloves garlic, minced
2 tablespoons Madras curry paste
1 sweet potato, diced
¼ cup white wine
2 cups canned pumpkin purée
½ cup apple sauce
3 cups good quality chicken stock
¼ cup honey
¼ cup 35% cream
Sea salt and freshly ground pepper, to taste
Sour cream, to garnish
Pumpkin seeds, toasted, to garnish
Preparation
In large heavy saucepan, melt butter over medium-high heat. Add onions and cook until golden; add garlic and continue to cook for 1 minute. Add curry paste and sweet potatoes and cook for another 10 minutes. Add white wine, pumpkin, apple sauce, chicken stock and honey. Bring to boil; simmer for 30 minutes or until sweet potatoes are tender. Purée soup with hand blender. Return to saucepan; add cream and heat through. Season with salt and pepper. Garnish with sour cream and pumpkin seeds.
