Wednesday, November 9, 2011

Roasted Pumpkin Soup With Sri Lankan Spices


Kabocha Squash

Roasted Pumpkin soup with coconut milk is to live for! I wanted to use up the huge Kabocha squash; seemed like a good idea to roast it. When I spotted the can of coconut milk, the inspiration to make this soup dawned :D.

This spicy soup wakes up taste buds! While Jaffna Curry Powder lends the unforgettable taste and zing, coconut milk adds to the mellow sweetness. For more about Jaffna curry powder check here. Adjust the curry powder according to your own taste and tolerance. Any winter squash may be used to make this recipe; I have used Kabocha as well as Butternut squash, small Pumpkins, or a combination.

Roasting brings out the wonderful flavor of the squash; it can be eaten as a dish in its own right. Bake two - one to eat as is and one for soup - leftover roasted squash is perfect to make this soup - yum! This soup tastes even better the next day; reheat just until hot and steaming and serve.

6 Servings

Ingredients:

1 medium Winter Squash or Pumpkin
1 tsp Sea Salt
5-6 fresh Thyme Sprigs
Freshly ground Black Pepper
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Brown Mustard Seeds
1/2 tsp Cumin Seeds
2 large Shallots
1 - 2 fresh Red Chile, minced
1 pinch Asafoetida
1 stem Fresh Curry Leaves
1/2 tsp Turmeric
1 to 11/2 tsp Jaffna Curry Powder
1 can (14 fl. oz.) Coconut Milk
4 Tbsp Fresh Cilantro

Method:

Scrub well and wash the Kabocha or other winter squash you are using. Carefully cut into quarters and remove seeds and strings. Kabocha does not need peeling but butternut does.

Place the cleaned squash in a lightly oiled baking pan; brush lightly with oil, sprinkle liberally with salt and pepper and place the thyme sprigs on top.

Bake in a 400 degree F oven for about 45 minutes or until soft and lightly caramelized; turn the squash once of twice during roasting. When the veggies are soft, remove from the oven and let cool. Remove and discard the thyme stems.

Heat the rest of the oil and cook the mustard and cumin seeds until they dance, pop, and are fragrant.

Add the chile, shallots, asafoetida, curry leaves and a pinch of salt; cook stirring until the shallots begin to caramelize.

Stir in turmeric and curry powder and cook for about a minute.

Stir in 2 cups of boiling water and simmer for a couple of minutes.

Slightly mash the roasted veggies with the back of a spoon and add to the simmering water; let the soup come to a boil.

Stir in coconut milk and a bit more boiling water to get the right consistency; add up to a cup of water.

Simmer until the soup is hot but not boiling; turn off the heat. Allow the soup to rest for about 10 minutes.

Check for salt before serving.

Serve the soup hot with a sprinkle of cilantro. Enjoy!!

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