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
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.
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.
What a beautiful color!! This is definitely fall!
Great soup. The new Food on Friday is all about soup. It would be wonderful if you linked this in. Here’s the link . Have a souper duper week!
Love the gorgeous color and the flavors…. I guess squash is an acquired taste!
I am not sure if I like squash.. I am not sure if I even tried it.. 😀 well.. at least your soup looks yummy 🙂
How could anyone NOT love squash??? That soup would convince any doubters.
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 🙂
I do love squash but I do get put off with the wrestling involved in chopping it up. Beautiful colours and great photography. Sums up Autumn perfectly!
This is what I’m going to make for dinner tonight. Thanks for the inspiration!
Yum and love the spicy flavors. This is so good, make a perfect light meal for our Sat or Sun night.
your soup looks beautiful and i love the addition of the pumpkin seeds – such a nice contrast in texture! your intro made me laugh 🙂
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?
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.
Lovely soup , so beautiful and comforting… 🙂
Great that you linked in, thanks. have a good one
What a great looking soup, amazing colors! Glad you gave the squash a second chance, great post!
A delicious looking soup… I could do with some now:)
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!!!
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!
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
It looks and sounds delicious.
wow, look at that georgeous soup photograph…
soup is not that easy to coptured, Salute for you my friend!
2 themes for the price of one – great work. Thanks for sharing.