Curried Pumpkin And Smoked Salmon Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb pumpkin, chopped or 1 lb butternut squash
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 1 tablespoon curry powder
• fresh stock (cubes work if needs must)
• 2 (13 1/2 ounce) cans coconut milk
• 200 g smoked salmon
• salt and pepper
• vegetable oil

Recipe

• 1 heat oil in large pan.
• 2 sauté onions and garlic until soft.
• 3 add pumpkin and cook for 5 minutes.
• 4 mix in curry powder and cook for another few minutes to take the rawness of the spices.
• 5 add stock and coconut milk enough to cover the vegetables and bring to a gentle boil. simmer until pumpkin is soft, about 15 minutes.
• 6 when cooked turn off heat and allow to cool slightly, blend until smooth, return to pan and add more stock until the required consistency is reached.
• 7 add the smoke salmon, the heat left in the soup will 'cook' the salmon.
• 8 check seasoning.
• 9 i freeze this in batches with or without the salmon, either way its great. once defrosted re-heat and add salmon if needed. i don't know how much this makes 8 + depending on the size of your soup bowls.