You might have heard that Jordan among other countries in the area have been hit with a major snow storm. The storm was nicknamed Alexa, the first storm ever to get a name and I have to say that the storm earned it! It snowed none stop for three days, the temperatures dropped to 16 C below zero in certain areas and some places got as much as 180 cm of snow !

Luckly the area where I live only got 20-30 cms of snow.

I love watching the snow fall  and a few joys parallel watching the kids’ reaction when they wake up to a world covered in white.

The yearly argument of what snow man to make, elephants are always on the list! but for this year, we decided on this guy.

and this little guy too

The part I love the most about snow though, is sneaking out for a walk very early in the morning. Just me and my camera.The world is so quiet, peaceful and pure under a blanket of white. 

When it snows none stop for three days, soup and warm drinks become a must! Snow is much more enjoyable when you know that a  a bowl of steaming warm soup is waiting for you.

This curry pumpkin soup is a family favorite. It is thick, creamy and rich.The roasted pumpkin and apples add a hint of sweetness to the soup. The carrots accentuate the warm orange color.  The  curry and coconut milk give it an Indian twist without making it overwhelmingly spicy or palate-burning. Finish it off with a sprinkle of herbs, a slice of your favorite bread and get ready for a bowl of warm bless.

You can take shortcuts and make this with canned pumpkin but using your homemade pumpkin puree makes the soup thicker and much more flavorful. If you like your soup on the chunky side, don’t puree the roasted pumpkin, cut it into cubes instead.

Curry pumpkin soup

2 tablespoons Olive Oil

1 small Onion, diced

2 Carrots washed, peeled and diced

2 Apples – peeled and sliced

1-2 tablespoons curry powder (depending how intense you would like the curry flavor to be)

750 grams Homemade pumpkin puree or cubed roasted pumpkin

1 liters water or vegetable broth

1 can (400 ml) coconut milk

salt to taste

Directions

Sauté the onions and carrots in olive oil for 5 minutes or until the onions are translucent.

Add the apples and the broth and simmer for 10 minutes or until the apples and carrots are soft.

Add the curry powder,coconut milk and pumpkin puree or cubed roasted pumpkin (For step by step instructions on how to roast pumpkin and turn it into homemade pumpkin puree, check out this post)

Simmer for 10 more minutes

Puree  the soup , add the salt and adjust to taste