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curry pumpkiin soup

recommended by Meghan McDowell (csa member)

One medium cooking pumpkin

one acorn squash

Half a head of cauliflower, chopped up

Half a white onion

½ cup coconut milk or more

1 cup (or more) of vegetable stock

1 cup water (or more)

3-4 slices of butter (or olive oil)

pumpkin spice

red and yellow curry powder

cumin

pepper

plain greek yogurt (for mixing in later)

 

Recipe

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Heat the oven to 350вк. Put the entire acorn squash in the heated oven for 20-30 min (until the skin comes off easily). Fill a big pot with chopped cauliflower, vegetable stock and water. Get it simmering and add in a dash of pepper. 

Cut off the top of the pumpkin about 1/3 or ¼ down. Hollow out the insides, separating the meat from the seeds. Save the pumpkin shell. 

Take the seeds out of the (cooked) acorn squash and set aside with the pumpkin seeds. Remove the skin of the squash and chop up the meat of the squash into medium/small pieces. Rinse off the seeds and pat dry.

Chop up the onion into medium slices. Put the chopped pumpkin and onion in a heated saucepan with butter (or olive oil) to sauté it. Sprinkle with pumpkin spice, curries and cumin. Cook until tender, then put into simmering pot with cauliflower.

In the same saucepan, but a little more butter/oil and then put the acorn squash in. Pour the coconut milk on it and let them cook down a bit.

Meanwhile, spread out the seeds on a baking sheet, lightly sprinkle with salt, and let them roast in the oven until they get crispy, about 8-10 minutes. These can be used as a snack or to garnish the soup.

Put the acorn squash and coconut milk in the soup pot. Let everything simmer until all the veggies are pretty soft (but not total mush).

Scoop out as much excess liquid as possible from the pot. Save this.

Use a food processer, hand mixer or blender to make a smooth creamy consistency of the soup. This is when you might add a bit more coconut milk or the broth to adjust the texture.

Scoop into the hollowed out pumpkin and cover. Serve hot or cold with a dollop of yogurt on top and sprinkled with seeds. Salt and pepper to

taste!

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