This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 1 T. coconut oil or olive oil
  
• 1 medium white onion, chopped
  
• 4 cloves garlic, minced
  
• 2 T. curry powder
  
• 2 13.5-ounce cans light coconut milk (about 3 2/3 c. coconut milk)
  
• ¼ to ½ t. cayenne
  
• 1 large sweet potato, peeled, cubed, and lightly roasted to just done
  
• Pinch of salt
  
• Pinch of pepper
  
• ¼ c. roasted pumpkin seeds for garnish
  

Directions:

Step 1: In a small stock pot, heat the oil and sauté the onion until softened. Add the garlic and cook until just softened. Add the curry powder and sauté to bloom the curry.

Step 2: In a blender, mix together the coconut milk, cayenne, sweet potatoes, salt and pepper. Add the onion mixture and blend until smooth. Return to the pot to warm if desired. Season with additional salt and pepper as needed. This soup can be served hot, warm, or cold.

Step 3: Ladle into soup bowls and garnish with the pumpkin seeds.