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Curried Squash Soup with Toasted Spiced Pumpkin Seeds

October 12, 2012 By All That I'm Eating 27 Comments

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.

Other posts you might like

  • onion squash and blue cheese risotto
    Onion Squash and Blue Cheese Risotto
  • Golden Beetroot Soup
    Golden Beetroot Soup
  • Griddled Aubergines
    Aubergine Curry

Filed Under: Autumn, Chilli, Coconut, Curry, Fruit, Horseradish & Mustard, Lunch, October, Onion, Recipes By Month, Seasons, Soup, Spices, Squash, Store Cupboard, Vegan, Vegetables, Vegetarian Tagged With: lunch, pumpkin, soup, squash

« Orange and Caraway Cake
Quince baked with Honey and Star Anise »

Comments

  1. Belinda @zomppa says

    October 12, 2012 at 20:26

    What a beautiful color!! This is definitely fall!

    Reply
  2. Carole says

    October 12, 2012 at 23:34

    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!

    Reply
  3. Mich Piece of Cake says

    October 13, 2012 at 00:01

    Love the gorgeous color and the flavors…. I guess squash is an acquired taste!

    Reply
  4. Medeja says

    October 13, 2012 at 00:22

    I am not sure if I like squash.. I am not sure if I even tried it.. 😀 well.. at least your soup looks yummy 🙂

    Reply
  5. Mark Willis says

    October 13, 2012 at 06:34

    How could anyone NOT love squash??? That soup would convince any doubters.

    Reply
  6. Lizzy Do says

    October 14, 2012 at 16:06

    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 🙂

    Reply
  7. Jacqueline @Howtobeagourmand says

    October 14, 2012 at 16:52

    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!

    Reply
  8. Cass @foodmyfriend says

    October 15, 2012 at 02:18

    This is what I’m going to make for dinner tonight. Thanks for the inspiration!

    Reply
  9. Navaneetham Krishnan says

    October 15, 2012 at 11:17

    Yum and love the spicy flavors. This is so good, make a perfect light meal for our Sat or Sun night.

    Reply
  10. Jenn Kendall says

    October 15, 2012 at 15:52

    your soup looks beautiful and i love the addition of the pumpkin seeds – such a nice contrast in texture! your intro made me laugh 🙂

    Reply
  11. Hannah says

    October 15, 2012 at 17:56

    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?

    Reply
  12. Janice says

    October 15, 2012 at 18:31

    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.

    Reply
  13. Marina@Picnic at Marina says

    October 15, 2012 at 19:44

    Lovely soup , so beautiful and comforting… 🙂

    Reply
  14. Carole says

    October 15, 2012 at 23:46

    Great that you linked in, thanks. have a good one

    Reply
  15. the food dude says

    October 16, 2012 at 01:05

    What a great looking soup, amazing colors! Glad you gave the squash a second chance, great post!

    Reply
  16. Tania @ A Perfect Pantry says

    October 16, 2012 at 02:18

    A delicious looking soup… I could do with some now:)

    Reply
  17. rita cooks italian says

    October 16, 2012 at 23:41

    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!!!

    Reply
  18. mjskit says

    October 17, 2012 at 04:05

    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!

    Reply
  19. Petra says

    October 19, 2012 at 11:20

    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

    Reply
  20. Pam says

    June 25, 2013 at 15:12

    It looks and sounds delicious.

    Reply
  21. dentistvschef says

    October 20, 2013 at 04:58

    wow, look at that georgeous soup photograph…
    soup is not that easy to coptured, Salute for you my friend!

    Reply
  22. Carole from Carole's Chatter says

    September 14, 2018 at 22:50

    2 themes for the price of one – great work. Thanks for sharing.

    Reply

Trackbacks

  1. Whole Plant Eating: Squash Seeds says:
    December 1, 2014 at 20:31

    […] “BAM!” to, well, everything. Hulled pumpkin seeds (pepitas) can be used as garnish for soups, salads, desserts, mixed into your trusty granola recipe, and enjoyed at […]

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  2. Happy 3rd Blog Birthday - All That Im Eating says:
    April 28, 2015 at 14:15

    […] there were plenty of other flavours to mask the squash; it was awfully pretty though. Recipe here. 8. Hot Cross Bun Bread and Butter Pudding Hot Cross Buns can get a bit tiresome in the Spring […]

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  3. 4 Natural Fat Burning Foods | HaveFunFirst says:
    June 1, 2015 at 14:51

    […] 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 […]

    Reply
  4. 5 Delicious Ways To Enjoy Your Pumpkin Seeds After You're Done Carving - Diabetes News 365 says:
    September 10, 2017 at 11:19

    […] only does sprinkling pumpkin seeds over your soup provide for additional flavoring, but it can also make a really plain soup look very […]

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  5. 5 Delicious Ways To Enjoy Your Pumpkin Seeds After You're Done Carving - says:
    November 7, 2017 at 11:59

    […] only does sprinkling pumpkin seeds over your soup provide for additional flavoring, but it can also make a really plain soup look very […]

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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