Recipe: Curry Squash Soup with Candied Pumpkin Seeds and Maple Crema
A warming, flavourful soup for colder weather
Curry Squash Soup
- 1 medium acorn squash, quartered
- 1 medium buttercup squash, quartered
- 1 shallot, diced
- 1 1/2 tbsp gingerroot, minced
- 1 tsp Chinese 5-spice mix
- 1 tbsp Madras curry powder
- 1 can coconut milk
- 4 cup vegetable stock
- 4 cup milk
- 2 tbsp brown sugar
- 2 limes, zest and juice
Candied Pumpkin Seeds
- 1/2 cup green pumpkin seeds
- 1 tbsp powdered sugar
- 1/2 tsp Chinese 5-spice mix
- 1 tbsp water
- 1/2 cup sour cream
- 1 1/2 tbsp maple syrup
- 4 tbsp whipping cream
- 1 lime, juice of
Makes: 6 to 8 servings
Prep time: 15 minutes
Cook time: 100 minutes
Total time: 115 minutes
Curry Squash Soup Directions
Preheat the oven to 350°F. On a tin foil lined baking sheet lay out sliced squash, brush lightly with olive oil and sprinkle with salt. Bake for up to an hour or until squash is soft and golden.
In a pan over medium heat, sauté shallot and ginger in a small bit of oil for about 5 minutes. Add the dry spices and cook for an additional 2 minutes.
Remove the skin of the squash and place the flesh into a large pot along with shallot/ginger spice mix, coconut milk, milk and vegetable stock. Simmer for 30 minutes and stir frequently. Add the lime juice, zest and brown sugar. Taste to see if more seasoning is required. Puree soup until creamy and smooth.
Candied Pumpkin Seed Directions
While the soup is simmering preheat the oven to 400°F. In a small bowl toss pumpkin seeds with the sugar and spices. Drizzle the water in the bowl and mix to combine well. Spread the pumpkin seed mixture out on a parchment lines tray and bake for 5-6 minutes.
For the crema, combine sour cream, maple syrup, whipping cream, and lime juice. Store in the refrigerator until ready to serve.
When serving top with maple crema and candied pumpkin seeds.