Yields8 Servings
ingredients
 1 whole pumpkin
 olive oil
 8 cloves garlic
 2 " fresh ginger
 3 fresh chilies
 3 dried kaffir lime leaves (optional)
 6 dried curry leaves (optional)
 1 tsp whole cumin seeds
 1 tsp whole mustard seeds
 1 tsp curry powder
 1 tsp dried chili flakes
 1 tsp ground cumin
 1 tsp coarse sea salt
 6 cups chicken or veg stock or water
 1 tsp Old Bay or other seasoning
 14 oz can coconut milk
 salt & pepper to taste
 2 limes
 1 handful pea shoots or cilantro
 olive oil to drizzle
1

Slice up the pumpkin and bake the slices on a baking sheet lined with parchment, in a 400ºF oven, for about 25-35 minutes until the pumpkin is tender. Let it cool a bit, then scoop the pumpkin from its rind and set aside in a bowl for now. Compost the rind.

2

Peel and mince or grate the garlic and ginger. Seed and mince the chilies (avoid touching the insides of the chilies with your hands, or wear gloves). Add these minced things as well as the leaves, whole seeds, and ground spices to a little teacup.

3

In a soup pot large enough to hold all of that pumpkin, heat 2 tablespoons of olive oil over medium-high heat. Add the teacup of minced things and spices, stir around, and sizzle just until the mustard seeds begin to pop. Your kitchen will smell amazing and you will at this point become hungry.

4

Carefully pour in the stock—chicken is great, vegetable is too, and water works just fine. Add in the pumpkin mash, the 1 teaspoon of salt, and water if you need it to cover the pumpkin. Bring the soup to a boil, turn down the heat, and simmer for 20 minutes.

5

While the soup cooks, preheat the oven to 350ºF, rinse off the pumpkin seeds, and spread on a parchment-covered baking sheet. Sprinkle with salt and whatever spices you like (Old Bay, curry powder, taco seasoning, whatevs) and bake for about 20 minutes, watching closely near the end to avoid burning. The seeds should be lightly browned and crispy, but not hard as rocks. You can save them to garnish your soup, or you can eat all of them yourself, before anyone else knows they were even there...

6

Once the soup is cooked through, pour in the can of coconut milk. Blend the soup with a stick blender, or cool it a bit and blend in batches in your regular blender and return to the pot. I don't fish out the whole leaves for this step, but you can. Taste and add salt and pepper as you like.

7

Juice one of the limes and add in the juice. Cut up the other lime for the table. Ladle soup into warm bowls and top with a drizzle of olive oil, a few pea shoots or cilantro leaves, and maybe a squizz of lime juice.

Ingredients

ingredients
 1 whole pumpkin
 olive oil
 8 cloves garlic
 2 " fresh ginger
 3 fresh chilies
 3 dried kaffir lime leaves (optional)
 6 dried curry leaves (optional)
 1 tsp whole cumin seeds
 1 tsp whole mustard seeds
 1 tsp curry powder
 1 tsp dried chili flakes
 1 tsp ground cumin
 1 tsp coarse sea salt
 6 cups chicken or veg stock or water
 1 tsp Old Bay or other seasoning
 14 oz can coconut milk
 salt & pepper to taste
 2 limes
 1 handful pea shoots or cilantro
 olive oil to drizzle

Directions

1

Slice up the pumpkin and bake the slices on a baking sheet lined with parchment, in a 400ºF oven, for about 25-35 minutes until the pumpkin is tender. Let it cool a bit, then scoop the pumpkin from its rind and set aside in a bowl for now. Compost the rind.

2

Peel and mince or grate the garlic and ginger. Seed and mince the chilies (avoid touching the insides of the chilies with your hands, or wear gloves). Add these minced things as well as the leaves, whole seeds, and ground spices to a little teacup.

3

In a soup pot large enough to hold all of that pumpkin, heat 2 tablespoons of olive oil over medium-high heat. Add the teacup of minced things and spices, stir around, and sizzle just until the mustard seeds begin to pop. Your kitchen will smell amazing and you will at this point become hungry.

4

Carefully pour in the stock—chicken is great, vegetable is too, and water works just fine. Add in the pumpkin mash, the 1 teaspoon of salt, and water if you need it to cover the pumpkin. Bring the soup to a boil, turn down the heat, and simmer for 20 minutes.

5

While the soup cooks, preheat the oven to 350ºF, rinse off the pumpkin seeds, and spread on a parchment-covered baking sheet. Sprinkle with salt and whatever spices you like (Old Bay, curry powder, taco seasoning, whatevs) and bake for about 20 minutes, watching closely near the end to avoid burning. The seeds should be lightly browned and crispy, but not hard as rocks. You can save them to garnish your soup, or you can eat all of them yourself, before anyone else knows they were even there...

6

Once the soup is cooked through, pour in the can of coconut milk. Blend the soup with a stick blender, or cool it a bit and blend in batches in your regular blender and return to the pot. I don't fish out the whole leaves for this step, but you can. Taste and add salt and pepper as you like.

7

Juice one of the limes and add in the juice. Cut up the other lime for the table. Ladle soup into warm bowls and top with a drizzle of olive oil, a few pea shoots or cilantro leaves, and maybe a squizz of lime juice.

curried pumpkin soup

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