Easy Roasted Pumpkin Coconut Curry Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 large onion (roughly chopped)
• 3 medium cloves garlic
• 1 medium apple (peeled, cored, and roughly chopped)
• 1 large potato (peeled and roughly chopped)
• 1-4 teaspoons red curry paste (*)
• 2 tablespoons brown sugar
• 1 teaspoon mild yellow curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 2 teaspoons finely chopped fresh ginger
• 1 15- ounce can pumpkin puree
• 3 cups low sodium chicken broth
• 1 14 1/2- ounce can light coconut milk
• salted, roasted cashews (for garnish, if desired)
• Greek yogurt thinned with a bit of milk (for garnish, if desired)

Instructions

1. 1

   Preheat oven to 425˚F.

2. 2

   Combine olive oil, butter, onion, apple, potato, garlic, curry paste, brown sugar, curry powder, ground coriander, cumin, ginger in a Dutch oven or oven-safe pot. Stir well to combine. Place in preheated oven and roast, uncovered for 10 minutes.

3. 3

   Remove from oven and add pumpkin puree. Stir well to combine. Roast (again, uncovered) for another 15-20 minutes until puree is deepening in color. Stir the mixture half way through.

4. 4

   Remove from oven and add chicken broth and coconut milk. Bring to a low simmer and cook for 10 minutes. Puree mixture with an immersion blender or a regular blender.

5. 5

   Serve with a small dollop of cream or Greek yogurt, some chopped cilantro and a sprinkle of roughly chopped cashews.