An adaptation of a recipe from The Modern Proper blog
Time: 1h prep + 20min cook
Servings: 6



  1. Peel the pumpkin and butternut squash. Cut the pumpkin and squash flesh into 2 to 3 inch (5 to 7 cm) cubes.
  2. In a large pot, sauté the onions in the oil, about 5 minutes. Add garlic and sauté for 2 more minutes.
  3. Add the pumpkin, squash, Curry Madras, Pumpkin Spice, Salt and Pepper and vegetable stock. Stir and bring to a boil. Reduce heat and cook until squash is tender, about 15 to 20 minutes.
  4. Puree the soup in a food processor or blender, small amounts at a time.
  5. When the soup is creamy, return it to the pot. Add the coconut milk and heat over medium heat.
  6. Serve with pumpkin seeds, croutons and a splash of coconut milk.
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