An adaptation of a recipe from The Modern Proper blog
Time: 1h prep + 20min cook
- 1 kg Sugar pumpkin, seeded, skinned and cubed (2 ½ lbs)
- 680 g Butternut squash seeded, peeled and cubed (1 ½ lbs)
- 3 tbsp Olive oil
- 2 Onions, finely chopped
- 3 Garlic cloves, finely chopped
- 2 tbsp Curry Madras Powder A Spice Affair
- 1 ½ tsp Pumpkin Spice A Spice Affair
- 1 tsp Himalayan Pink Salt
- ½ tsp Black Pepper Whole A Spice Affair, freshly ground (more for serving)
- 6 cups Vegetable stock
- ½ cup Coconut milk (more for serving)
- Pumpkin seeds and croutons (optional)
- Peel the pumpkin and butternut squash. Cut the pumpkin and squash flesh into 2 to 3 inch (5 to 7 cm) cubes.
- In a large pot, sauté the onions in the oil, about 5 minutes. Add garlic and sauté for 2 more minutes.
- Add the pumpkin, squash, Curry Madras, Pumpkin Spice, Salt and Pepper and vegetable stock. Stir and bring to a boil. Reduce heat and cook until squash is tender, about 15 to 20 minutes.
- Puree the soup in a food processor or blender, small amounts at a time.
- When the soup is creamy, return it to the pot. Add the coconut milk and heat over medium heat.
- Serve with pumpkin seeds, croutons and a splash of coconut milk.