Indulge in the ultimate autumn flavour with our curried pumpkin soup, courtesy of Executive Chef Andrew Loft from Tiara Restaurant. A creamy blend of sweet pumpkin and rich coconut milk with a spicy twist. Topped off with a delightful crunch of toasted pumpkin seeds (pepitas).
Curried Pumpkin Soup with Coconut Milk and Toasted Pepitas
Serves 6 – 8 people or Yields 4 L
Ingredients:
10 lb Pie pumpkins
1 Onion, white
1 head Garlic cloves, peeled
125 ml Olive oil
15 ml Garam masala
15 ml Of your favorite Indian curry powder or blend
3 tbsp Ghee
1 can Coconut milk
2 ½ L Chicken or vegetable stock
3 tbsp Shelled pumpkin seeds (pepitas)
3 tbsp Chives, chopped
Method:
- Peel, remove seeds and cut pumpkin flesh into large dice.
- Coat with olive oil, salt and pepper and the garam masala.
- Roast at 425°F until soft and starting to blister. Some dark color is desirable.
- Slice white onions and crust garlic cloves. Sauté with ghee over medium heat until onions are translucent. Add curry blend and continue to cook 3 minutes.
- Add vegetable stock and coconut milk, bring to a boil and simmer for 15 minutes.
- Blend soup in small batches in a food processor or bar blender.
- Return to the pot and season with salt and pepper to taste.
- In a medium-hot pan, toast pumpkin seeds until crispy and fragrant.
- Garnish with toasted pumpkin seeds, chives or cilantro if desired.
Tip:
- Butternut squash is a good substitute for pie pumpkins if not available or out of season.
- For the most flavourful soup, refrain from using canned pumpkin.
- Do not walk away from the toasting pumpkin seeds or they will burn.
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