Ingredients

The following ingredients have 6 Servings
  • 2 1/2 lbs sugar pumpkin, seeded, skinned and cubed
  • 1 1/2 lbs butternut squash seeded, peeled and cubed
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp curry powder
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper (optional)
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper (more for serving)
  • 6 cups chicken or vegetable stock
  • 1/2 cup coconut milk (more for serving)
  • jalapeño, seeded, sliced (optional)
  • cilantro (optional)
  • pumpkin seeds (optional)

Instruction

  • Prepare the pumpkin and butternut squash, if you have a sharp peeler, it actually works quite well to use it to remove the skins from the squash
  • Cube the pumpkin and squash flesh into 2-3” chunks.Heat the oil in a large dutch oven or heavy soup pot, sauté onions until translucent, about 5 minutes
  • Add garlic and sauté for 2 more minutes.Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock
  • Stir and bring to a boil
  • Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes.Puree the soup in a food processor or blender in small batches.Once your soup is nice and creamy return it to the pot
  • Add your coconut milk, additional salt and pepper if needed and warm it back up over medium heat.Serve with pumpkin seeds, a swirl of extra coconut milk, sliced jalapenos and a little cilantro
  • Enjoy!