Try saying this 6 times fast: Red Kuri Pumpkin Curry, Red Kuri Pumpkin Curry, Red Kuri Pumpkin Curry…
We now have a great selection of winter squash in the produce section. Here’s a great recipe for using winter squash or culinary pumpkin…this makes a great winter main dish or a tasty side-dish for Thanksgiving! Enjoy!
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Recipe: Red Kuri Pumpkin Soup With Curry & Coconut Milk
Recipe Type: Main dish soup
Cuisine: Indian fusian
Serves: serves 6
A hot, tasty and hearty soup that is sure to be a family favorite. Great for warming up after hiking in cold weather!
- 4 to 4 1/2 pounds red Kuri squash *
- 2 tablespoons vegetable oil or butter
- 4 cloves garlic
- 1/2 onion or leek diced
- 1 tablespoon fresh grated ginger, from a 3-inch long piece
- 2 tablespoons tomato paste
- 3 teaspoon curry powder
- One 13.5 ounce can coconut milk
- 4 cups chicken or vegetable broth
- 1 1/2 teaspoons salt
- For topping:
- 1/2 cup chopped cilantro
- Siracha or chipotle hot sauce
- Heat the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Place these quarters in a roasting pan and bake for 1 hour.
- Put the squash aside for 15 minutes or until it is cool enough to handle. When cool, peel the skin away from the flesh. You should have about 3 packed cups of roasted squash.
- In a 4-quart or larger pot , heat the oil or butter over medium heat. When the oil is hot, add the garlic, onion, and ginger, and saute for a minute. Add the tomato paste and turn the heat down and cook for about 5 minutes, or until the onion is beginning to really soften. Add the curry powder, ry for another minute, then add the squash. Turn the heat back up to medium and fry the squash with the aromatics for about 5 minutes, stirring occasionally.
- Stir in the coconut milk and chicken broth and bring to a light simmer. Lower the heat and cover the pot. Simmer for 30 minutes.
- Turn off the heat and puree the soup with a hand blender, or carefully blend batches in a blender, holding the top down with a towel so you don’t get burned by the splash-back. Add the salt in 1/2-teaspoon increments, tasting as you go. Serve immediately, with the garnishes to taste.
- Note: You can also use butternut squash, pie pumpkin or another sweet, yellow or orange-fleshed winter squash instead of the kuri.