Tuesday, October 21, 2014
One pumpkin, kabocha, butternut, or other kind of squash
3 celery stalks
2-4 cloves garlic
1-2 hot peppers
1 tsp each of: turmeric, cardamom, cumin, pepper, paprika, salt, ginger, cinnamon
1 can of coconut milk
(garnish with thick yogurt, sriracha sauce, and pepitas/pumpkin seeds)
Halve the squash, remove the seeds and pulp, and roast (innard-side down) on a lightly-oiled baking dish until soft. (you can roast the cleaned-off seeds in a roasting pan seasoned with olive oil, salt, pepper, and either sweet or savory spices afterward).
Scoop out the soft squash and set aside.
Roughly chop the carrots, celery, onion, garlic, and de-seeded pepper(s). Saute in a cast iron pan in olive oil. Add spices, which will appear to sear a bit. The scent it gives off will tell you it's curry-ing.
Once the curry has curry'd, add the squash and sautee for a few moments so that the squash sops up the spices. Add coconut milk and simmer--do not boil--for about 10 minutes.
Allow the mixture to cool.
Depending on how you like your soup, eat as is, or blend until the mixture achieves your desired level of smoothness.
Garnish. Serve to someone you love.