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Preheat oven to 325ºF (160ºC).
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Peel, core and slice apple. Toast coconut by spreading out on a baking sheet; bake in oven for 5 to 8 minutes or until golden. Set aside.
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Melt butter in a large saucepan over medium heat. Add onion, celery and garlic; cook 5 minutes or until softened. Stir in ginger, curry, masala and cumin; cook 1 minute. Stir in flour; cook 1 minute. Slowly stir in 2½ cups (625 mL) stock. Add pumpkin purée and apple slices. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 20 minutes, stirring occasionally.
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Purée soup in a blender or food processor. Whirl in 1 cup (250 mL) coconut milk, 2 tbsp (25 mL) coriander and salt. If soup is very thick, thin with remaining stock. Taste and adjust seasonings as needed. (Soup can be covered and refrigerated for up to 3 days.) Heat and ladle into warmed soup bowls. Drizzle 1 tbsp (15 mL) of coconut milk over each portion of soup; garnish with pinches of coconut and remaining coriander.