Ingredients

The following ingredients have 5 Servings
  • 4 cups cooked kabocha squash (, peeled (or 2 15-oz. cans of pumpkin puree) (*Footnote 1))
  • 1 tablespoon olive oil
  • 1 small white onion (, minced)
  • 1 big slice ginger (, coarsely chopped)
  • 2 cloves garlic (, coarsely chopped)
  • Pinch of sea salt
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • Coconut milk, chopped parsley, crushed red pepper and/or pumpkin seeds ((Optional))

Instruction

  • Heat oil in a 3-quart dutch oven (or pot) over medium heat until warm. Add onion, ginger, garlic, and a pinch of salt. Cook over medium-low heat and stir until the onion turns pale yellow, 10 minutes or so.
  • Add the curry powder. Stir and cook until the ingredients are evenly coated, 20 to 30 seconds.
  • Add the vegetable broth. Scrape the pan with a wooden spatula to release all the brown bits. Add the cooked pumpkin. Cook until bringing to a boil.
  • Transfer everything into a blender, leave the top plug of the blender open to let out the steam, and mix until the soup turns to a smooth texture. Alternatively, you can use a hand blender to mix the soup in the pot.
  • Transfer the soup into serving bowls. Garnish with coconut milk, parsley, crushed red pepper and pumpkin seeds (if using). Serve hot.