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Fresh Living Network
Curried pumpkin, carrot and coconut soup

Curried pumpkin, carrot and coconut soup

A warm bowl of goodness, ideal for frosty days - or nights.
6
RECIPE TYPE:Soups
 
Method
  • Preheat oven to 180°C.
  • Heat 3 Tbsp (45ml) olive oil in a large saucepan and sauté onion and celery until soft.
  • Add garlic, curry powder, pumpkin and carrots and fry for a minute.
  • Stir in orange juice, peel and stock and simmer until cooked through.
  • Wash pumpkin seeds, dry well and toss with remaining olive oil, chilli flakes and thyme and roast for 20 minutes until crunchy. 
  • Set aside.
  • Add coconut milk to soup and simmer for 5 minutes. 
  • Blend until smooth, top with crunchy pumpkin seeds and serve.
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