We’re all about Pumpkins this week, as we head into the Halloween Break. This is a lovely spicy soup for warming up by the fire, after a brisk and breezy Autumn walk.
While most people are familiar with Butternut Squash, there are many squash varieties and we like to experiment using which ever is at its seasonal best. Here at Drumanilra we grow Uchiki Kuri squash in the polytunnels. It is a particularly good variety to use for this squash soup. It has a a deep red/orange colour, and a delicious nutty taste that brings a depth of both colour and flavour. It also has high levels of vitamins A,B,C,D and E as well as being potassium-rich. You can also try Crown Prince and the familiar Butternut varieties in our online shop this week.
- 2 Tablespoons coconut oil or olive oil
- 2 lbs Uchiki Kuri or Butternut squash, peeled, seeded, and cut into small ½-inch pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 1.5 pints vegetable stock
- 0.5 pints full fat coconut milk for drizzling on top
- 6 oz unsweetened coconut flakes
- Handful fresh coriander leaves, chopped