Recipe: Roasted Red Kuri Pumpkin & Coconut Soup
Earlier today I mentioned my favorite pumpkin: the creamy, chestnut-sweet Red Kuri squash. And now here is one of my favorite ways to use it: a velvety pumpkin soup with a slow, mild backdrop of curried spice, and the richness of coconut milk. Just a hint of lime and a topping of frizzled shallots and toasted coconut round this out — this is a soup that will satisfy completely.
I frequently notice comments from people on vegetable and squash soups saying it seemed like they need “a little something more.” I think that squash soups are frequently undersalted, and they also need a bit of roasting or something else dark to bring out their sweetness.
Here I roast the squash until it gets toasty, then scrape all that sweet mellow flesh into a big pot along with shallots, spices, and garlic, and cook it a little more. A short simmer with broth also helps to concentrate the flavor, and a night in the fridge will also only do good things for this soup.
The lime and the tomato paste also brighten things up and bring the soup together. If you’re craving a good pumpkin soup with warmth and a bit of spice, as I was, give this one a try.
(Images: Faith Durand)