Curry soup for pumpkinheads

Published November 2, 2010 12:20AM (EDT)

Serves 4


  • 4 cups cubed pumpkin or butternut squash (about 2 squash)
  • 4 cups chicken broth
  • 4 shallots, diced
  • 2 cloves garlic, minced
  • 1 large apple, chopped
  • 1½ tablespoon hot curry powder
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons Dijon mustard
  • ½ lemon
  • Salt and pepper to taste
  • olive oil, as needed


  1. Preheat oven to 400 degrees.
  2. Peel and cube the squash, saving seeds.
  3. Wash squash seeds, dry thoroughly, and roast in a pan with a splash of oil, a little salt and a shake of curry powder, until crisp.
  4. Toss squash cubes with olive oil to coat, salt to taste, and roast until soft.
  5. While squash is roasting, sauté shallots and garlic in a splash of oil until fragrant, add curry powder and ginger and stir until you can smell them strongly. Add apple and cook until soft, and reserve.
  6. When squash is cooked, soft enough to poke through with a fork with no resistance, purée it in a blender. Add the apple mixture, chicken broth, mustard, lemon, salt and pepper, and blend until smooth.
  7. Adjust seasoning to taste. Reheat and sprinkle with seeds.

By Lisa Barlow

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