Pumpkin Coconut Curry Ginger Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 1 large Hokkaido or orange knirps winter squash (3 pounds / 1 ½ kilo)
  • olive oil
  • salt
  • 1 large onion, cut into small dice
  • 1 tablespoon curry powder or garam masala
  • ½ teaspoon cumin powder
  • 1 large clove garlic, finely diced
  • 2 teaspoons grated fresh ginger
  • (may substitute 1 heaping teaspoon dried ginger powder)
  • 2 cups (500 ml) coconut milk
  • 4 cups (1 liter) vegetable or chicken stock (more if necessary)
  • juice from 1 small lime
Instructions
  1. Wash the squash. Cut stem end off and slice in half.
  2. Cut each half in half again and scoop out the seeds and fibrous membrane with a large spoon.
  3. Cut into 1 inch (2 to 3 centimeter) chunks.
  4. Toss cubes of the squash with just enough olive oil to lightly coat.
  5. Sprinkle with about 1 teaspoon of salt.
  6. Place on a roasting pan in a pre-heated 400º F (205º C) oven.
  7. Roast until soft and lightly browned. Do not burn.
  8. (If the outside is browning well before softening, turn down the heat or cover with foil.)
  9. Heat a few tablespoons of oil in a large pot over medium high heat.
  10. Add diced onion.
  11. Reduce heat to medium and cook until soft and lightly browned, stirring occasionally.
  12. Stir in curry (or garam masala) and cumin.
  13. (If using powdered ginger instead of fresh, add that as well.)
  14. Cook a minute or two until fragrant.
  15. Add the garlic and cook another minute or two.
  16. Add roasted squash to the pan.
  17. Add the fresh ginger.
  18. Stir to combine.
  19. Pour in coconut milk and stock.
  20. Simmer for 15 to 30 minutes.
  21. Stir occasionally and add more liquid if necessary.
  22. Puree until smooth using an immersion blender (or countertop blender).
  23. Add more liquid if too thick.
  24. Add just enough lime juice to enhance the flavor but not enough to taste it.
  25. Add more salt, if necessary.
  26. Best served several hours after preparing or the next day to let flavors blend.
  27. Freezes beautifully.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/pumpkin-coconut-curry-soup/