“I know this sounds like a very strange mix, but it really works! My best friend made me write out the recipe right away so I wouldn't forget anything. If made correctly, the fig should barely be noticeable, but will give the soup an unbelievably round flavor. I first made this recipe with figs I "borrowed" from Schloss Sansoucci in Potsdam. :)”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, saute onion & curry powder in oil until transparent.
  2. Add pumpkin, fig, ginger, broth, and lemon juice. Boil until pumpkin is soft.
  3. Puree with blender wand. Add coconut milk & salt to taste.

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