Pumpkin Curry Soup Recipe:
2 small Sugar Pumpkins
2 Spanish Onions
1 medium Carrot
3 cloves garlic, minced
1 tsp Fresh Ginger, chopped
10 Brussel Sprouts
¼ cup Raw Cashews
½ tsp Cinnamon
½ tsp Garam Masala
¼ tsp Cardamom
¼ tsp Organic Turmeric
¼ tsp Dried Coriander
¼ tsp Cumin
1 pinch Cayenne Pepper
½ cup Maple Syrup
½ cup Coconut Cream
Olive oil
Butter
Salt to taste
Cut the top part of the pumpkin (to remove the stem and create a flat edge) and then cut the pumpkin in half. Scoop out the seeds and rinse clean, then roast them for a snack or garnish. After your pumpkins are halved and deseeded, place them (flesh side up) on a baking sheet, drizzle olive oil, maple syrup, and salt on them. Flip the seasoned pumpkins over and bake them at 400F for 20-25mins.
Once the flesh is soft and roasted, scrape it from the skin. Set the roasted pumpkin aside to cool down. Next, chop the carrot, onions, garlic, and ginger. Toss the veggies in a pot, drizzle some olive oil and saute them until slightly caramelized. Once they’re aromatic and ready, add the spices and enough cold water to barely cover the veggies and let them simmer for 30 minutes. Once your carrots are soft, remove the pot from the heat, add the roasted pumpkin, and use an immersion blender to blend your soup. Add the coconut cream and let it simmer on low-medium heat for 10 minutes and season it with salt and pepper to your liking.
For garnish, cut the brussel sprouts lengthwise in half and steam them for 5 minutes. In a saute pan, add a tablespoon of butter and brown the brussel sprouts flat side down. Once they caramelize, remove them from the pan, add more butter and fry the raw cashews until they are golden brown. To snazzy up your plating, drizzle some coconut cream before serving the soup.
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