Easy to make, with an exquisite taste, this creamy soup is here to delight you. Muscat squash is also known as Fairytale Squash Pumpkin; it has a unique scent and flavor, which will lend any dish an elegant touch.
Prep Time20 minutesmins
Cook Time25 minutesmins
Course: Soup
Keyword: dinner, gluten-free, lunch, main, vegan
Servings: 6people
Ingredients
Soup
1kgmuscat squash
5medium-sized potatoes
1red onionpeeled and chopped
3tablespoonsof canola oil or another neutral oilcoconut oil also works
Peel and dice the squash. (I cut it into pieces first and then cut the peel off of each piece; I find this method easiest).
Peel and dice the potatoes.
In a large pot, saute the diced onions with canola oil until they are translucent (they should not brown).
Saute the curry powder briefly with the onions until fragrant, just a few seconds.
Add the diced vegetables to the pot and add the broth and the coconut milk. Bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes until the vegetables are soft.
Puree the soup and season to taste with salt and pepper.
Serve garnished with pumpkin seeds and a few drops of pumpkin seed oil. If you fancy, serve with bread.