I found this on the internet as I was looking for pumpkin/Halloween ideas a few weeks ago. Although I had been in the US for several times during Halloween I never really celebrated it, so I didn’t have any experience what is going on exactly. This year had been the first time I opened my door for kids in costumes to hear them scream: ‘trick or treat’. And one think I learned is to give them their treat don’t offer them to grab it on their own… I really enjoyed this evening, the decoration all over and I think Halloween and I are on the way to become good friends.
Actually it is my Halloween decoration which I ate a few days ago. And it is a healthy, cage free, organic pumpkin with a long and happy life. I am so into pumpkins this year and have had them in cookies, cakes, a lot of soups and don’t forget my pumpkin walnut farrotto.
I got my usual pumpkin soup recipe many years ago from a dear friend who lives in New Zealand, it is really simple and just contains broth, potatoes, carrots, a little bit of bacon, spices and of course pumpkin. Don’t get me wrong this soup always tastes great but it was time for a change. “Paths are made by walking” (Kafka) and I had left my simple usual pumpkin soup path to enter new and untraditional ways of pumpkin soup.
I had been willing to spend more time for the preparation in return of coming out with something special. At the end I saved a lot of work by first roasting and then peeling the pumpkin because the skin was softer and much easier to handle.
pumpkin coconut milk soup
1 small pumpkin or butternut squash
1 liter / 2 cups vegetable broth
1 cup green (puy) lentils
1 can (400 ml) coconut milk unsweetened
1/2 teaspoon curry powder
1 piece fresh ginger
juice of 1 lime
sea salt and freshly ground pepper
extra virgin olive oil
Cut the pumpkin into half and remove the seeds. Cut into slices, sprinkle with olive oil, salt and pepper and put on a baking sheet lined with parchment paper. Bake on 400 F / 200 C for 30 minutes until tender and caramelized. Let cool, peel off the pumpkin skin and cut into dices.
Meanwhile rinse the lentils in a colander and remove any little stone. Peel the carrots, cut into slices and peel the ginger and slice or grate it. Heat the broth in a large pot with a lid. Add curry powder, the lentils and the carrot slices, cover the pot and let simmer for 20 minutes.
Now add the diced pumpkin, ginger and the coconut milk and bring to a brief boil. Puree in a blender or food processor and thin with a little extra water or broth if needed.
Season to taste with sea salt and fresh ground black pepper. Add the lime but start with the half amount, stir and taste before adding more. Serve hot with some tablespoon of yogurt or cottage cheese.