CURRIED PUMPKIN SOUP
Based on the recipe found here.
3 Tbsp. olive oil
2 medium onions, diced
3 garlic cloves, minced
1 12-oz canned pumpkin
1 medium butternut squash seeded, peeled, and cubed
2 Tbsp. curry powder
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. black pepper
6 c. vegetable stock
1/2 c. coconut milk
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.Prepare the butternut squash. Cube into 1-2” chunks. 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. Return it to the pot. Add the coconut milk, additional salt and pepper, if needed, and heat over medium heat.
