Spiced Pumpkin Soup and Garlic Bread
I used to make just a “normal” pumpkin soup without much spices. Found this recipe, tried and I like it! Best paired with Garlic Bread or any toasted bread to dip into the soup :)
Adapted from: https://themodernproper.com/curried-pumpkin-coconut-soup
Spiced Pumpkin Soup and Garlic Bread
I used to make just a “normal” pumpkin soup without much spices. Found this recipe, tried and I like it! Best paired with Garlic Bread or any toasted bread to dip into the soup :)
Adapted from: https://themodernproper.com/curried-pumpkin-coconut-soup
Cooking Instructions
- 1
Prepare the ingredients. Peel the butternut squash, cut cubed. Dice the onion, mince the garlic.
Heat the coconut oil in heavy soup pot or large dutch oven, stiry fry onion and garlic for a few minutes until fragrant. - 2
Add the cubed pumpkin/butternut squash, chicken stock, all spices and continue to boil until the squash is tender.
- 3
Puree the soup in blender or food processor. I used hand blender. Once the soup is smooth and creamy, return it back to the pot. Stir in coconut milk if using, add salt and pepper to taste and heat it up before serving. Serve the soup warm, so much nicer when it is hot/warm.
- 4
For the garlic bread, just combine all ingredients together. Slice the baguette and spread the butter mixture in both side of the sliced baguette and bake at 175 degree celcius for 10 mins
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