Curried Pumpkin Soup

It seems that the weather is starting to lighten up a bit. The sun feels warm but the wind is still quite cold so a steaming cup of fresh warm soup seems just the thing. This creamy, hearty soup hits the spot, especially when served with some garlic cheese toast. Yum!

You will need:

olive oil

half a yellow onion, diced

4 garlic cloves, minced

1 can of pumpkin puree

1 can of coconut milk or cream

3 tsp curry powder

1 tsp cumin powder

salt and pepper

pumpkin seeds for garnish (optional)

Heat a few glugs of olive oil in a soup pot on medium heat. Saute the onion and garlic for a few minutes until fragrant. Add the spices and give it a good stir. Then add the pumpkin and coconut milk and stir thoroughly. Heat through and season with salt and pepper to your liking. 

To make the garlic cheese toast: butter a few pieces of bread, I chose sourdough. Sprinkle with garlic salt and shredded cheese, I went with marble cheddar. Broil in the oven for about five minutes, until the cheese melts and the bread is lightly toasted. 

Serve the soup hot in a bowl with a slice of toast on the side. This soup has a mild but delicious flavor and is quite filling. Great on it's own or served as second course to a larger, fancier meal.