Use local calabaza, Seminole pumpkin, Jamaican pumpkin for this recipe.
Ingredients
- 3 cups pulp from roasted calabaza or other winter squash, like butternut
- 1 medium onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1 can coconut milk
- 2-3 cups water or vegetable stock
- 1 teaspoon curry powder (or according to taste)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Garnish: Lime and cilantro or Thai basil
About this recipe
Serves 6-8 Serve this soup hot or chilled, advises Thi Squire, who came up with this tasty plant-based recipe using local calabaza.
Instructions
In a large pot, combine oil, onion and garlic and simmer until onions are soft and translucent. Add curry powder and stir and heat until fragrant. Add roasted squash and 2 cups water and simmer for 10 minutes to incorporate flavors. Puree in blender until smooth and return to pot over medium heat. Add coconut milk and salt and pepper to taste. Adjust curry powder if needed. If soup is too thick, add more water; if too thin, simmer until it thickens. Garnish with lime and cilantro or Thai basil.
