PUMPKIN AND BUTTERNUT SQUASH CURRY SOUP


Ingredients


1 Medium Chopped Onion

3 Cloves of Garlic Chopped

1 Tbsp Minced Ginger

1/4 C Pumpkin Puree

2 Cs Butternut Squash

1/2 pt Vegetable or Chicken Bone Broth

1 tsp Ground Ginger

1 tsp Ground Coriander

1/2 C Fresh Coriander or Parsley

1/4 tsp Cayenne Powder (optional)

1 Tbsp Curry Powder

Juice of 1 Lime

Sea Salt Flakes

Fresh Black Pepper Ground

1 Small Can Coconut Cream

Spicy Pumpkin Seeds


What To Do

  • In the Instant Pot set to 'saute' and add olive oil.

  • Saute onions, garlic and ginger till soft.

  • Add spices and cook for a few minutes.

  • Add squash, pumpkin puree, broth and chopped coriander or parsley.

  • Set Instant Pot on 'Manual' for 15 mins.

  • Set to 'Warm/Off' and 'Slow Release'.


Garnish with Spicy Pumpkin Seeds, Lime Juice and Coconut Cream.


Serve in warm bowls with warm crusty bread.





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