It’s summer and the weather here has been around 12-15 degrees. So I decided to warm up with a nice bowl of squash soup. I love squash soup! It’s so nourishing and rich. This time I wanted to be adventurous and since I’d been craving curry for a little while I thought.. Why not try the two together. This soup is so simple and easy to make plus it’s comforting, rich and nourishing. I only used 3 ingredients and was so impressed with the results.
1 can coconut milk
1-2 tablespoons curry powder
Optional chickpea & pumpkin seed topping:
1 cup chickpeas
1/2 cup pumpkin seeds
1 tablespoon curry powder
Drizzle of olive oil
Preheat your oven to 350 degrees. Cut the squash in half and lay face down on a lined baking sheet (I use parchment paper). Place the squash in the oven and cook for about 30 minutes or until the skin is a bit golden and the squash is soft and tender. Remove the squash from the oven and scoop out the seeds. Then continue to scoop out the remaining squash and place into a blender. Add the coconut milk and curry powder and blend. If you’d like the soup to be a bit runnier just add some additional coconut water (or just plain old water).
For the chickpea and pumpkin seed topping – mix all ingredients in a small bowl to cover the seeds and chickpeas in curry- place on a lined baking sheet and bake for 10-15 minutes. Remove from oven and sprinkle on top of your soup.