4 cups Roasted Pumpkin or Kabocha Squash
Coconut Oil Spray
1 tablespoon olive oil
4 tablespoons butter
1 medium Kula onion , chopped
3 cloves garlic , chopped
1 tablespoon curry powder
1 tablespoon fresh ginger root, chopped
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon cayenne pepper or red pepper flakes
1 dash cinnamon
1 dash nutmeg
4 cups chicken broth
1cup water
1 cup coconut milk
Salt and freshly ground pepper , to taste
!/4 cup of cilantro for garnish
juice of 1 lime
Scrub your pumpkin all over. Dry. Slice in half and scoop out the seeds and fibers. (save seeds for future plantings) and place pumpkin on a baking sheet. Spray the pumpkin generously with coconut oil inside and out. Bake at 375 for about an hour and a half, depending on the size of your pumpkin or until the inside is mush to the prick of a fork. Remove from the oven, and when it is cool enough to handle, Scoop out about four cups and place in soup stock pot. Retain extra pumpkin for pie.
In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic. Cover. Cook, stirring occasionally, until the onion is golden, about 5 minutes. Add butter. Stir in the curry powder, ginger, cumin, coriander, cayenne or red pepper flakes, nutmeg, and cinnamon and cook, stirring almost constantly, for 30 seconds. Add the mixture to the roasted pumpkin pot. Stir well. Add the broth and water. Bring to a boil over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer about 20 minutes. Add coconut milk and stir well. Remove from heat.
In batches, transfer the soup to a blender, process until smooth and pour the pur*ed soup into a large bowl. (If you have an immersible hand blender, you can pur*e the soup right in the pot.) Return the pur*ed soup to the pot. Season the soup with salt, pepper, cilantro and lime juice. Serve hot. Enjoy!
