This Curried Roasted Pumpkin Soup is another recipe from our Sweet October collection in support of Sweet Louise. Throughout the month of October we will be sharing a few delicious recipe that you can find in the The Sweet October Cookbook.
The Sweet October Cookbook was created by Sweet Louise, a national organisation supporting Kiwis with incurable breast cancer. The organisation has launched The Sweet October Cookbook, a collection of 31 recipes for 31 days.
All proceeds from Sweet October will enable Sweet Louise to continue its work supporting New Zealanders living with incurable breast cancer.
Each year, Sweet Louise members receive $500 worth of vouchers to redeem on practical support including meal delivery, garden and home maintenance, wellness experiences and family outings.
Sweet Louise also provides emotional and psychological support through regular contact with the charity’s Support Coordinators who are out in the community connecting with those that need them.
Sweet Louise gives social support and creates connections between members through monthly member meetings, regular social events, and an online support group.
If you would like to support this wonderful cause you can buy the Sweet October cookbook from the here
Curried Roasted Pumpkin Soup
“I’ve enjoyed this curried pumpkin soup recipe for many years and have adapted it over time. As an art teacher, I also love taking some in to work and sharing it with my colleagues as a winter warmer!”
1⁄2 whole orange fleshed pumpkin, skinned and diced (approx. 650g)
1 large onion, chopped
2-3 garlic cloves, crushed
1 large potato, diced
2 tbsp olive oil
1 1⁄2 tsp curry powder
1⁄2 tsp ground turmeric
1⁄4 tsp nutmeg
1 tbsp honey
750ml chicken stock
1⁄2 cup milk, cream or coconut cream
Salt & freshly ground pepper
1⁄4 cup sour cream or coconut cream
Garnish with fresh coriander leaves, parsley or crispy shallots
Heat the oven to 180°C.
1. Line a baking tray with baking paper and spread out the diced pumpkin. Sprinkle with 1 tbsp of the olive oil and bake for about 20 – 30 minutes – this helps to intensify the flavour of the pumpkin.
2. Heat the remaining olive oil in a large saucepan and gently sweat the onions for about 5-10 minutes then add the ground spices and fry for a further 2 -3 minutes.
3. Add all the remaining ingredients including the baked pumpkin and cook gently for about 30 minutes or until cooked.
4. Cool slightly and then process in batches in a food processor until smooth.
5. Finally add either the milk, cream or coconut cream depending on your taste, and heat through gently.
6. Season to taste.
7. Garnish with the whipped sour cream or coconut cream and garnishes of your choice.