Wednesday, November 7, 2012

Curried Roasted Pumpkin and Squash Soup

Usually Pumpkin is used in the south region of India. It is very popular among the vegetarians. They  make a mixed vegetable curry adding pumpkin to it.  sweet and sour curry. On special occasion or any time as needed. Instead of making a Mixed vegetable Sambhar, I have incorporated pumpkin in my soup. As we know pumpkins gourds and squash are versatile and you can prepare anyway you want. So try my fantastic curried pumpkin squash soup. yum yum deliciouso!

4 cups diced pumpkin (cinderella pumpkin)
1/4 cup tomato puree
2 cups butternut squash(diced)
2 medium onions sliced
2 small  garlic cloves
1 inch ginger sliced(thinly)
2 teaspoons brown sugar
1 1/2 tblsp curry powder
1/4 tsp red chilli powder
Salt and pepper to taste
2 tblsp olive oil
6 cups of water

Preheat oven to 325-375 degree F. Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. Sprinkle brown sugar and curry powder on top. I roasted my pumpkin with the peel on and removed the cooked flesh from the peel once baked.  But I cheated with the squash. It was a store bought.

Bake for 25-35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.Remove from the oven and allow them to rest until cool enough to handle.

In a medium dutch oven or container, add 2 tblsp olive oil. Add garlic and ginger and sautee for 2 minutes. Add Onions and sautee for 5 minutes or until translucent. Add roasted pumpkin and squash. Then add tomato puree and if needed more curry powder. After roasting they will get automatically mushy and soft. Set aside the mix and let it cool. In a blender, blend the mix by using the reserved water. The remainder of the water, then add the water to the mix in the pot or dutch oven and let it simmer and cool for 30 minutes.  Add salt and pepper to taste. Stir. Serve warm.
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