My Mom gave me this funny-shaped Hubbard Squash that we thought looked rather like a Turkey. So we decided to have it for Thanksgiving dinner. But then plans changed; we didn't end up doing Thanksgiving at home, we didn't have squash... (I'll tell ya all about it in a day or two) instead, we cooked this up first thing, upon our return tonight...
Repeat of one of my old favorites: And it makes for the most beautiful pictures. I couldn't stop snapping photos, it was so colorful!
CURRIED (and Roasted) PUMPKIN (or Squash) SOUP
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2 Tbsp. margerine
1 small onion, chopped
1 small garlic clove, pressed
2 tsp. curry powder or paste (I much prefer paste!), or to taste
1/2 tsp salt
1/4 tsp freshly-ground black pepper
cayenne to taste
2 Tb. brown sugar
1 Tb. very fine grated fresh ginger
Aprox 24 oz. vegetable broth
3 cups pumpkin or squash puree - either from a can, frozen or bake/steam your own and mash (my fav.) **See Note following
3/4 cup coconut milk (or 1 can of it is fine, so there's no waste)
chopped fresh green herbs for garnish Melt margerine in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, ginger, salt and pepper and cook 1 minute more.
Add broth, sugar, water and puree; mix well. Reduce heat to low.
Cook, stirring occasionally, for 20 minutes.
Stir in coconut milk. Puree soup in blender in batches until smooth.
Heat through before serving.Adjust seasonings - sometimes needs a pinch more sugar, or salt or cayenne - depending on your tastes.
Garnish with whatever green herby things you can find.
**I cut small sugar pumpkins or squash in quarters and roast until soft, then puree with a little vegetable broth for this recipe. Today I used the hubbard squash.
