How To Make Curry Roasted Pumpkin Soup 🇹🇹 Foodie Nation

Welcome to another episode of How to Foodie Nation with Tiff and Khary!

Today we’re making a comforting Curry Roasted Pumpkin Soup, creamy, flavourful, and perfect for when you’re craving a cozy bowl of goodness.

This one is the ultimate rainy day comfort food here in Trinidad & Tobago 🇹🇹. One spoonful of this warm, spiced soup will have you feeling right at home.

RECIPE

Yield: 4 Servings

Ingredients:

2 lbs Pumpkin Peeled, seeded, cubed

2 tbsp Olive Oil

1½ tsp Curry Powder or Garam Masala

1 tsp Salt

½ tsp Black Pepper Freshly ground

1 med Onion Chopped

2 cloves Garlic Minced

1 tbsp Fresh Ginger Grated

2 cups Vegetable Stock Or water

1 cup Coconut Milk Fresh or canned

For Topping:

¼ cup Pumpkin Seeds Toasted

½ tsp Ground Allspice

Method:

1. Preheat oven to 400°F.

2. Toss squash cubes with 1 tbsp olive oil, curry powder (or garam masala), salt, and black pepper. Spread on a baking tray.

3. Roast for 25–30 minutes until tender and caramelised.

4. In a pot, heat 1 tbsp olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant.

5. Add roasted squash to the pot. Pour in vegetable stock and bring to a simmer for 5 minutes.

6. Stir in coconut milk. Remove from heat and blend until smooth and creamy (using a blender or immersion blender).

7. Taste and adjust seasoning with salt and pepper.

8. Toss pumpkin seeds with allspice and toast lightly in a dry pan for 2 minutes.

9. Serve soup hot, garnished with spiced pumpkin seeds.