Coconut Curried Pumpkin Soup with Naan Toast (Intelligent Gourmet)

Coconut Curried Pumpkin Soup with Naan Toast

Source: Intelligent Gourmet.

Naan

1. Brush naan with olive oil on both sides, and toast in the oven at 400 degrees for 10 minutes.

Soup Ingredients

• 2 tsp olive oil
• 3 cloves garlic
• 1" fresh ginger, diced
• 1 shallot, diced
• 2 carrots, chopped
• 1/4th cup brown sugar, or honey to taste
• 4 tsp curry powder
• 1 tsp cinnamon
• 1 15oz can pumpkin puree
• 3 cups vegetable broth
• 1 cup coconut milk
• salt and pepper to taste

Instructions

1. In a large soup pot, heat first 5 ingredients until sizzling and lightly browning. Add curry powder and cinnamon, stirring until fragrant. Then add your brown sugar or honey, pumpkin puree, vegetable broth and coconut milk. Using an immersion blender, blend all ingredients carefully (don't spatter!), and finally, add salt and pepper to taste.
2. Serve in small "taster" bowls, garnishing with a slice of toasted naan, and maybe sprinkle some fresh cilantro or parsley on top for color.