I made myself pumpkin soup on the weekend, hubby hates it so it was all mine, I can have it any way I want and this was my twist.
Substitute half the stock liquid with coconut milk (mine was lite) and add about a rounded teaspoon of curry powder and some coriander leaves (mine were dried). Throw it all in a crock pot and let it simmer during the day.
My pumpkin soup usually consists of pumpkin, chicken stock, salt and pepper. I like it reasonably thick so I start off less is more until my pumpkin is cooked then add more stock as needed. Broccoli and cauliflower if I have them are also added. The whole lot is then blitzed with a stick blender at the end.
There are no hard and fast rules for soup I feel, so you just play with quantities and see what tastes good to you. Watch the adding of salt and pepper it’s better to slightly under season than over, if you need more you can add it at the table.
My winter has started.