Recipe by Stella Mae
Very nice subtle-flavored curried soup. Try to find the Japanese kabocha as I believe it's much better than the American acorn squash. When you serve guests, garnish with a swirl of cream, fresh mint leaf or pasley sprig.
- 2 cups pumpkin (I prefer the Japanese Kabocha squash) or 2 cups canned pumpkin, no added spice
- 1 large onion, sliced thin
- fresh ginger, There is no need to peel the ginger, Julienne and chop fine 1 ' x 1 ' piece
- 2 tablespoons olive oil
- 2 cups pumpkin stock (You may need more. Vegetable juice can be substituted for the pumpkin stock.)
- mild curry paste (I think Patak's is best.)
- 1⁄4-1⁄2 cup fresh cream
Directions See How It's Made
- Clean pumpkin, then remove thick skin -- I use an electric knife. Cut into large cubes and boil until tender.
- While pumpkin is cooking, cover and gently saute onion and ginger in oil in a saucepan. If mixture becomes too dry, add a tablespoon or so of juice. Cover, and simmer until onion and ginger are softened.
- When pumpkin is cooked, drain into a pan and collect the juice.
- With a potato masher, mash the pumpkin.
- Add two cups pumpkin to the onion and ginger mixture.
- Add two cups (or more) of pumpkin juice to this mixture and blend well.
- Add salt to taste.
- Add 1 tablespoon of Patak's mild curry paste to the soup and mix well.
- Stir in the cream.
- Heat through and serve.