Spooky Pumpkin Curry Halloween Soup

1. Prepare the Base: In a large pot, melt the coconut oil over medium-high heat. Add the chopped onion, sautéing until soft and translucent, about 5 minutes.
2. Add the Curry Paste: Stir in 100g of Shemin’s Indian, Massaman, or Goan Curry Paste, along with a splash of water. Cook, stirring, for 1-2 minutes until the paste is well-incorporated and fragrant.
3. Add the Broth: Pour in the chicken or vegetable broth, bring it to a simmer, and then reduce the heat to low. Cook, uncovered, for about 20 minutes to allow the flavours to meld.
4. Incorporate Pumpkin and Coconut Milk: Stir in the pumpkin puree and coconut milk, and cook for an additional 5 minutes, stirring occasionally.
5. Blend the Soup: Using an immersion blender directly in the pot, or carefully transferring the mixture to a high-speed blender, process the soup until smooth and creamy. Be cautious with the hot liquid.
6. Spider Decoration: Cut 2 black olives into halves lengthwise to make spider bodies. Slice 4 additional olives into thin strips to make legs.
7. Spider Web: Scoop the coconut yogurt or sour cream into a disposable pastry bag or zip-top bag, twisting the end to seal. Ladle the soup into warmed bowls. Cut off a small tip of the bag, and pipe a spiral pattern on top of each bowl. Drag a cocktail pick or chopstick from the centre outward to create a spiderweb effect.
8. Final Touches: Place an olive “spider” on each bowl, adding the legs to complete the spooky effect. Sprinkle with pumpkin seeds as desired or serve them on the side.

Tips:

• Homemade Pumpkin Purée: If you prefer a homemade touch, you can purée your own pumpkin! Simply roast a small pumpkin at 180°C (350°F) for about 45 minutes, until soft. Scoop out the flesh and blend until smooth. This will add an even fresher pumpkin flavour to the soup.
• Vegan-Friendly: This soup can be easily made vegan by using vegetable broth and coconut yogurt instead of sour cream.
• Spider Web Garnish Practice: Practice your spiderweb design on a plate first! Start by piping a small spiral, and then drag a cocktail stick from the centre to the edges.
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