Reply #116: Curried Pumpkin Soup

[K8-EEE]

DELISH and seasonal...my friend Kelly made this and brought some over, IT'S A WINNER! I did toasted pumpkin seeds on top instead of the pomegranite seeds (which are supposed to be "bat eyes" for H'ween)

1 small pumpkin or medium butternut or other type of winter squash, baked, seeded, peeled and chopped.

1/4 cup - olive oil
2 - onions
3 Tbsp. - curry powder (optional)
8 cups water
2 apples - chopped ( Fuji good)
1/2 cup - coconut milk
2 Tbsp - salt
1 cup - pomegranite seeds


Heat Olive oil in a large soup pot and saute' onion until translucent and lightly browned. Add Curry powder and stir for 30 seconds.
Add pumpkin, water, coconut milk and salt. Bring to boil then let simmer for 25 minutes. Cool slightly, then puree in batches in the blender.
Re-warm before serving and add pomegranite seeds...for bat eyes!!


I put the squash in the oven at 400 for 40 mins or so...to make it soft...then you can peel the skin better...