Spiced Pumpkin Soup and Garlic Bread

Name: Spiced Pumpkin Soup and Garlic Bread
Total time: 1800 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 1 kg Butternut squash; 1 litre chicken stock; 3 tbsp Coconut oil; 1 big yellow onion, diced; 4 cloves garlic; 3 tsp curry powder; 1/2 tsp nutmeg powder; 1/2 tsp ginger powder; 1/2 tsp chilli flakes/red pepper; 1 tsp salt/to taste; 1/2 tsp black pepper; 1/2 cup coconut milk (I don’t use this); 113 gr butter; 4 cloves garlic; 1/2 tsp salt; 2 tbsp freshly chopped chinese parsley/coriander; 1/4 cup grated parmesan; 1 store bought baguette

purple_acied @purple_acied

Singapore

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

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

purple_acied @purple_acied

Singapore

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

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

Saved

Ingredients

30 minutes

2-4 servings

1 kgButternut squash
1 litrechicken stock
3 tbspCoconut oil
1big yellow onion, diced
4 clovesgarlic
3 tspcurry powder
1/2 tspnutmeg powder
1/2 tspginger powder
1/2 tspchilli flakes/red pepper
1 tspsalt/to taste
1/2 tspblack pepper
1/2 cupcoconut milk (I don’t use this)
Garlic Bread
113 grbutter
4 clovesgarlic
1/2 tspsalt
2 tbspfreshly chopped chinese parsley/coriander
1/4 cupgrated parmesan
1store bought baguette

Saved

Steps

30 minutes

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