Ingredients
- 1 kg (about 2 lb) Hokkaido pumpkin (or another firm pumpkin)
- 1 tsp olive oil
- ½ tsp salt
- ¼ tsp curry powder (for roasting)
- 1 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- ½ tsp curry powder (for cooking)
- 1 pinch cayenne pepper
- 1 can (400 ml / ~13.5 oz) coconut milk
- 300 ml (≈1¼ cups) water
- Optional: 8 slices of bread
- Optional: 8 slices of mozzarella cheese
Instructions
- Preheat oven to 220°C (430°F). Line a baking sheet with parchment paper.
- Cut the pumpkin in half, remove seeds, and chop into large chunks (no need to peel Hokkaido). Place on baking sheet, drizzle with olive oil, and sprinkle with salt and ¼ tsp curry powder. Roast for 30–35 minutes until soft.
- In a large pot, melt butter over medium heat. Add onion, garlic, and ginger. Season with remaining curry powder and cayenne pepper. Cook for about 8 minutes until softened and fragrant.
- Add roasted pumpkin to the pot, stir, and cook for 2 more minutes.
- Pour in coconut milk, bring to a boil, then remove from heat and blend until smooth with an immersion or standard blender.
- Return to heat, add water, and heat gently until simmering. Adjust consistency as needed.
- If making cheese toast: sandwich mozzarella between bread slices, then cook in a skillet with butter until golden and melted.
- Serve soup hot, optionally with cheese toast on the side.
Notes
- Use butternut squash if Hokkaido pumpkin is unavailable.
- Garnish with pumpkin seeds or pumpkin seed oil for extra flavor and crunch.
- To make vegan, substitute butter with plant-based alternative.
- Adjust spices to taste—add more cayenne for heat or smoked paprika for depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasted & Blended
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
