Creamy and comforting pumpkin and butternut soup

This hearty soup combines the rich and earthy flavors of pumpkin and butternut squash with creamy coconut milk and warming spices. Perfect for a cozy night in or as a starter for a holiday meal, this soup is sure to satisfy and impress.

Ingredients

• 1 small pumpkin, peeled and cubed
• 1 small butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of coconut milk
• 4 cups of vegetable broth
• 1 tsp of curry powder
• 1/2 tsp of cinnamon
• Salt and pepper to taste
• Olive oil for sautéing

Directions

1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened.
2. Add the pumpkin and butternut squash cubes, curry powder, cinnamon, salt, and pepper. Stir to coat the vegetables in the spices.
3. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
5. Adjust seasoning to taste and serve hot with a drizzle of coconut milk or a dollop of yogurt for added creaminess.

Interesting Facts