Pumpkin Curry Soup
1 small or 1⁄2 large onion, diced
2 stalks celery, diced
1 1⁄2 Tbsp olive oil
3 cloves garlic, minced
1 1⁄2 tsp dried rosemary or 1 Tbsp fresh thyme
1 tsp curry powder
1⁄4 tsp cayenne
1 Tbsp maple syrup
1 15oz can pumpkin puree
2-3 cups chicken or vegetable broth
1⁄4 cup full fat coconut milk, more for serving
1⁄3 cup Soom Foods Premium or Organic Tahini
3⁄4 tsp salt
Freshly cracked black pepper
1⁄4 cup roasted and salted pumpkin seeds
Add the olive oil to a large pot over medium high heat. Add the onions and celery, season with salt and pepper, and sauté until softened and translucent, about 5 minutes.
Mix in the minced garlic, rosemary or thyme, curry powder, cayenne, nutmeg, cloves, and maple syrup. Allow to cook for 3-5 minutes, stirring and scraping the bottom of the pot occasionally, until the spices and garlic become fragrant.
Stir in the pumpkin puree, 2 cups broth, salt, and freshly cracked black pepper. Bring to a boil then lower to a simmer for 10 minutes, stirring occasionally.
Add tahini and coconut milk. Using an immersion blender or working in small batches with a blender, puree the soup until very smooth. If you would like a thinner consistency, add an additional 1 cup broth. Taste for salt and pepper.
Serve into bowls and garnish with a drizzle of coconut milk, freshly cracked black pepper, and pumpkin seeds. Enjoy!
Recipe & Photography: Angelica Oles
Dietary Preferences: Dairy Free, Gluten Free, option to make Vegan