Roasted Pumpkin Curry & Coconut Soup

We have a number of friends who make the most amazing curry dishes, Rosy's are the best, maybe one of these days I'll get her to let me watch her cook and blog it.  She travels to specific stores twice a year to stock up on special spices & ingredients.  Her get togethers are legendary, always a good time with the most amazing food.  Our daughters who are friends since nursery school were college roommates and wow did Rosy ever keep their freezer stocked. 

We love curry flavor at this house and when I saw this recipe by Faith Durand I had to try it.  Everyone who tasted it said to make it again soon, which I will have to do before the squash season ends.  I did make a number of changes mainly because I didn't have shallots so used onion, red pepper flakes instead of fresh, cut back a bit on the garlic and used already cubed squash since it looked better than the whole ones at the market that day.  The recipe also calls for a Red Kuri Pumpkin but as the recipe says this works with any type squash.  If you like curry you will really enjoy this soup.  Really a healthy & hearty soup.

I adapted this recipe from:   http://www.thekitchn.com/thekitchn/soup/recipe-roasted-red-kuri-pumpkin-coconut-soup-159051

Roasted Pumpkin Curry & Coconut Soup

Ingredients:

4 lb pumpkin or squash

2 T oil

2 cloves garlic

1 med onion chopped fine

1 T grated ginger

2 T tomato paste 

1 tsp curry powder  (I will increase this next time)

1/4 tsp red pepper flakes

1 13.5 oz can coconut milk

4 c chicken broth

1 tsp salt

juice of 1 lime 

Directions:

Preheat oven to 400° 

Cut pumpkin into quarters, seed, and place in baking dish drizzle with oil and roast  in oven for about an hour.  You could also buy already cubed squash or pumpkin which I find at our local grocer during the season.  If using whole pumpkin when cooled remove skin.

In large soup pot/dutch oven type vessel saute onion, garlic, ginger for about a minute then add tomato paste & stir.  Add curry and red pepper and saute a minute then add squash/pumpkin and saute stirring frequently for about 5 min.  Then add chicken broth and simmer 15 min then add coconut milk and simmer 15 min more.  Puree soup carefully with hand blender.  Stir in lime juice and salt to taste.  Can be garnished with sauteed onions and coconut.  I served with toasted pita.

simmering just before blending

Tip for not making a mess of the immersion blender,
split the paper towel half way and cover pot.