PUMPKIN SPICED SOUP

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

INGREDIENTS

• 1 kg Sugar pumpkin, seeded, skinned and cubed (2 ½ lbs)
• 680 g Butternut squash seeded, peeled and cubed (1 ½ lbs)
• 3 tbsp Olive oil
• 2 Onions, finely chopped
• 3 Garlic cloves, finely chopped
• 2 tbsp Curry Madras Powder A Spice Affair
• 1 ½ tsp Pumpkin Spice A Spice Affair
• 1 tsp Himalayan Pink Salt
• ½ tsp Black Pepper Whole A Spice Affair, freshly ground (more for serving)
• 6 cups Vegetable stock
• ½ cup Coconut milk (more for serving)
• Pumpkin seeds and croutons (optional)

PREPARATION

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.