Ingredients
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500g Pumpkin diced into small cubes/skin on if you prefer
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2 tbs Dee-Licious Unroasted Curry Powder
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2 tbs Dee-Licious Roasted Chilli Powder
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½ tsp ground black pepper
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½ tsp turmeric powder
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Salt to taste
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1 sprig of curry leaves
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1 small red onion sliced
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2-3 garlic cloves chopped
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2-3 green chillies sliced (optional)
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1 cup coconut milk
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¼ cup water
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1 ½ tbs coconut oil
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3 tbs Dee-Licious Kaju Baduma
Directions
Weather is getting colder and craving for a vegan-friendly, spicy, and comfortable bowl of soup?
Give this a go! My version of Sri Lankan hearty, spicy and nutty bowl of Pumpkin Soup using some @deelicious_Signature_Spices
Directions
- Pre heat the oven to 180 degree celsius.
- Marinate the pumpkin slices with Unroasted Curry Powder, Roasted Chilli Powder, turmeric, salt, pepper and ½ tbs coconut oil.
- Place it in a baking tray and bake for about 20-30 minutes.
- In a large pot, add 1tbs coconut oil. Once the oil is hot enough, add curry leaves, garlic, onions and green chillies, fry for a couple of minutes until the onions are soft.
- Then add the pumpkin to the pot & add ¼ cup of water, bring it to boil for a couple of minutes and add the coconut milk, let it cook for a further 10-15 minutes until the pumpkin is soft and falls apart.
- Let it cool for about 10 minutes then use a stick blender and blend the soup to a smooth consistency.
- Serve it with some Kaju Baduma and bread rolls.
