Pumpkin Curry Soup

 Pumpkin Curry Soup

 2 Servings | 10-minute Prep Time | 1 -hour and 50-minute Cook Time

Ingredients

For Curry Base:

3 Whole Bulbs of Garlic

3 Large Shallots

5 inches of Fresh Ginger, peeled and sliced

4 Tbsp Olive Oil

3-15 Dried Thai Chili Peppers

¼ cup of Fresh Cilantro

2 Tbsp Curry Powder

2 Tbsp Lemongrass Paste

2 tsp Coriander 

2 tsp Paprika

2 tsp Turmeric 

1 tsp Ground Cinnamon

1 tsp Ground Ginger 

Salt

Pepper

For Soup:

1 Sugar Pumpkin 

2 Tbsp. Yellow Curry Paste

6 oz. Unsweetened Coconut Milk 

Salt

Pepper

Instructions

For Curry Base: 

Preheat oven to 375°F.

Prepare garlic for roasting by removing the outer layer of paper and slicing the tops so the roots stay intact, and the tips of the fresh garlic are exposed.  

Prepare the shallots by peeling them and slicing off the ends. 

Place the garlic and shallots on a square of aluminum foil big enough to fold around them to create a packet.  Season with olive oil and salt. Wrap the packet so the opening is at the top and the oil cannot leak out while roasting.

Prepare the ginger slices in a packet the same way but be sure to keep them separate from the garlic and shallots because they take less time to roast. 

Place both packets on a baking sheet for easy removal from the oven. 

Roast the ginger packet for 20 minutes, or until the ginger is soft. 

Roast the garlic and shallot packet for 50 minutes, or until both are soft. 

Boil 1 cup of water while waiting for garlic to cool.  Rehydrate chili peppers for at least 10 minutes by pouring boiling water over them in a heat-safe dish.

Once garlic is cool enough to handle, squeeze/press from the root up, and it should come out as whole roasted pieces or a paste depending on the size of your bulbs. 

Add ginger, garlic, shallots, and chili peppers to a food processor. 

Add fresh cilantro, curry powder, lemongrass paste, coriander, paprika, turmeric, ground cinnamon, ground ginger, and salt to the food processor. 

Process until paste forms. 

For Soup:

Preheat oven to 425°F. 

Line a baking sheet with aluminum foil. 

Wash pumpkin, trim stem, and then cut in half. 

Using a spoon, scoop seeds out and scrape the sides until surface is smooth. 

Place cleaned out pumpkin halves face-down on baking sheet. 

Bake for 40-50 minutes, or until tender. 

Remove pumpkin from oven and allow to cool slightly. 

Scoop out pumpkin flesh and place into a food processor. 

Process until smooth. 

In a medium-sized pot, combine the pumpkin, yellow curry paste, unsweetened coconut milk, salt, and pepper. Stir to thoroughly combine, then place over low heat and allow to barely simmer until heated through. 

Serve immediately.