Recipe by Lalaloula
My sis and me came up with this soup one day, cause we had to use up some fresh basil so that it would not go to waste. Its an unusual combination, but very tasty. Spicy and warming with a fresh green touch from the basil. I hope youll enjoy it! :) You may use any pumpkin/squash you like, but please note that hokkaido squash has an edible peel. If your squash does not, make sure to peel it.
Top Review by Anita
Good soup, I have done as described, just half, with 2 tsp of curry powder, it turned out both sweet and spicy. For me was great, for my DH, who is not a big fan of spicy, was a bit too much. Will make again, it's fast and easy
- 2 tablespoons oil
- 1 teaspoon sesame oil
- 4 -6 teaspoons curry powder (use as much as you feel youd like)
- 1 big garlic clove, minced
- 3 small spring onions, sliced
- 1 medium hokkaido squash, diced (ca. 950 g prepared)
- 1 1⁄3 liters hot water, might need more
- salt and pepper
- 10 leaves fresh basil, chopped
Directions See How It's Made
- Heat oil and sesame oil in a big cast iron pan.
- Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
- Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
- When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
- Season with salt and pepper to taste.
- Just before serving add a tbs or so of the chopped basil to each bowl of soup.