Curried Squash Soup with Toasted Spiced Pumpkin Seeds

Squash to me is just something orange taking up precious room in my fridge. I have no desire to hack into it, scoop out the seeds and cut up the rest to make something I wish I hadn’t bothered putting the squash in to. I don’t hate them as such; I’d just rather not have anything to do with them. A squash is plain awkward and it knows it. It’s well aware I don’t want it there and it doesn’t want to be there. I’m sure it had grand visions of being made into a wonderful pie or part of a roasted vegetable medley but now it’s stuck with me and it’s going one of two ways; in the compost or in the dog. 
Curried Squash Soup with Toasted Spiced Pumpkin Seeds
Perhaps I am being unkind. I am the only person I know who doesn’t like it. People seem to love it but it’s the texture and flavour which sets me convulsing. However, due to the ever growing list of people who have a deep affection for squash I felt like I should give it one more try. One more attempt for it to win me over before I deemed it only suitable for composting or, in a mad moment of desperation, a secret Santa present.
Onion squash

You will need (for two big bowls):

  • 1 squash (I had an onion squash), chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 3 tsps curry powder
  • 1 litre vegetable stock
  • 1 sachet concentrated coconut milk
  • Handful pumpkin seeds
  • ½ tsp each of cumin seeds, coriander seeds, mustard seeds and cardamom seeds
  • Oil for frying
  • Salt and pepper
Bread

Fry the onion in a little oil until starting to soften and then add the garlic. Fry for a minute more and then stir in the curry powder.

Keep frying for a few minutes to allow the spices to warm up and coat the onion.

Add the squash, give it all a final mix and then add the stock and coconut milk.

Leave the squash to soften for 20-30 minutes before blending. Check the seasoning and keep it warm until you’re ready to serve.

Curried Squash Soup with Toasted Spiced Pumpkin Seeds - with bread

Take your spices, adding or removing any that you deem fit and add them to a dry frying pan with the pumpkin seeds.

Keep the pan moving as you don’t want anything to catch but fry everything until it smells like a spice shop and the skins of the pumpkin seeds are just starting to crack. It makes a lovely noise rustling and jumping around in the pan. 

Butter some bread, serve up the soup and top with the toasted seeds.

Curried Squash Soup with Toasted Spiced Pumpkin Seeds - close up
If nothing else a bowl of soup this colour can’t fail to cheer you up. I’m not sure if it was the spices that managed to disguise the flavour of the squash but this wasn’t half bad. Much better than anything else I’ve ever done with a squash. The pumpkin seeds added a great crunch and texture and the spices gave a fantastic intense flavour when you bit into them. Am I converted? I’m not sure I will ever fully forgive it for the countless meals it has interrupted with its presence in the past, but, next time one turns up I will give it another chance.

Comments

  1. says

    The color of your soup is phenomenal…and I love the topping of sunflower seeds! Though, I don’t mind squash, my favorite variety is the spaghetti squash…the least squashy flavored of them all. I think you’d like it 🙂

  2. says

    I love squash – especially for soups and curries etc. but they can also be used as a substitute for pumpkin in pumpkin recipes (because notoriously British supermarkets stop stocking pumpkins after Halloween!). I wouldn’t keep them in the fridge, though – maybe you’re dulling the flavours and that’s why you don’t like it?

  3. says

    I’d be happy with a squash for my Secret Santa! I find they are much much better if you roast them before you do anything with them, it seems to concentrate the flavour and release the sweetness. Love th pumpkin seed garnish, v. clever.

  4. says

    I was posting my recipe (nb squash recipe!!) into UKfba, when I noticed your post. I undestand your concern about squash..some of them are really boring and you need to boost their flavour. Your spicy soup sounds like the perfect recipe for plain squash!!!

  5. says

    There are so many types of squash and I have to say that I like some, but not others. I do love winter squash, but not a fan of zucchini or most summer squash. Your soup looks like a perfect fall soup for winter squash and I love topping soups with toasted pumpkin seeds! Great recipe!

  6. says

    Squash and curry is a great combination! My favorite is butternut, a little firmer in texture but also makes great mash!
    Your soup looks amazing

Trackbacks

  1. […] CURRIED SQUASH SOUP WITH TOASTED SPICED PUMPKIN SEEDS You will need: 1 squash (I had an onion squash), chopped 1 onion, chopped 1 clove garlic, chopped 3 tsp curry powder 1 litre vegetable stock 1 sachet concentrated coconut milk Handful pumpkin seeds ½ tsp each of cumin seeds, coriander seeds, mustard seeds and cardamom seeds Oil for frying Salt and pepper […]

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