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Curried Pumpkin Soup with Maple Syrup & Candied Pumpkin Seeds

October 31, 2016

Here is the delicious soup recipe from Angie's Global News segment this morning. Happy Halloween & Happy Cooking! #eatlocal #shoplocal

Recipe Type: Side Dish

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

Instructions

Preheat your oven to 400 degrees.
Cut your pumpkin into quarters and reserve the seeds. Rub the pumpkin quarters with about 1 tbsp of olive oil and season with salt & pepper. Bake on a baking tray for 45 minutes, or until fork tender. Remove the pumpkin skins and mash the flesh well. Heat a large pot over medium heat and add your butter. When the butter is melted, add your diced onions and garlic and sauté for 5 minutes, until the onion has started to soften.
Add your stock, coconut milk, pumpkin, curry powder, and chili flakes, and apple, and bring to a simmer. Cook on medium low for 15-20 minutes. Add your maple syrup.
Using a hand blender, puree the soup until smooth. Season with salt & pepper. Top your soup with fresh cilantro, diced chili, pumpkin seeds and a dash of cream.

Pumpkin Seeds

Dry your pumpkin seeds with paper towel, removing any liquid. Heat a pan on medium. Add 1 tbsp of grape seed oil. When the oil is hot, add your pumpkin seeds and curry powder. Fry your seeds, turning often, for 6 – 8 minutes, until they start turn golden brown. Add your maple syrup, and keeping your seeds moving constantly, fry for another 2 or 3 minutes.
Place your seeds on paper towel to remove excess oil, but only for a second, or they will stick to the paper. Place on a baking sheet and allow to cool. Once they’ve cool, break apart.
Serves 6 – 8

Serves: 6-8 people.