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Ingredients
  

  • 2 Celery stalks, chopped
  • 1-3 Carrots, sliced
  • 1 Onion or 1 leek, roughly chopped
  • 3 Tbsp olive oil or coconut oil
  • 1 1/2 Pounds fresh pumpkin, skin removed and cubed (about 6 cups...I had about 7 cups total)
  • 2 Tbsp Thai red curry paste
  • 1 Tbsp ground curry
  • 1/2 Tsp Garam Masala
  • 1/2-1 Tsp ground cayenne pepper (optional)
  • 2 Tbsp fresh ginger, minced
  • 1 Liter (about 4 1/4 cups) vegetable stock (or chicken stock if you prefer, but this isn't vegetarian)
  • Cream or coconut cream, optional
  • Black lava salt (or other salt to taste)
  • a few cilantro leaves for garnish, optional

Instructions
 

  • In a large stock pot, heat oil over medium heat. Add celery, onion/leek, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.
  • Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.
  • Process with a food processor or an immersion blender, being very careful not to burn yourself. This process may also be done using a regular blender, but be very careful and do small batches.
  • Season with salt and pepper to taste. Drizzle cream or coconut cream on top if using, garnish with salt and cilantro (optional) and serve immediately. Enjoy :)