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A curry squash soup recipe for a 20-minute dinner party

Curried Pumpkin Soup

Total time:20 minutes

Servings:4 (makes about 7 cups)

Total time:20 minutes

Servings:4 (makes about 7 cups)

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If you’re like me, as you plan your Thanksgiving or Christmas meal, you’re already dreaming about what you’ll do with it. Leftovers.

Keep this recipe handy if you think you have cans of pumpkin puree in the pantry or casseroles of roasted squash or even roasted or mashed sweet potatoes in the fridge. If you do, this soup can be on the table in about 20 minutes.

The first time I made this recipe, I made it just like this Hari Ghotra describes it in his cookbook “Indian for Everyone”. I roasted the butternut squash with knobs of butter, scooped them up, and followed the recipe. I ended up with a delicious bowl of soup, but with the roasting time, it took me almost an hour.

Then, in recent weeks, after testing and photographing our way through Aaron Hutcherson 20 Ingredient Thanksgiving Menu and pecans and pumpkin from Daniela Galarza pies, I realized I had a few cans of pumpkin puree left. I was about to put them on the pantry shelf, but then I remembered that Ghotra, whose cookbook is full of great tips and shortcuts, said this soup recipe also worked goes well with pumpkin. Why wouldn’t it be?

So I made another batch of soup – this time using the canned stuff. It worked just as well. (If you’re using seasoned, roasted squash, you might not need to add salt to your soup, but with canned pumpkin, you should finish it off, taste it, and decide if it has any. need a bit.)

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The mash is enhanced with flavor thanks to the short list of ingredients. The soup calls for flowering cumin seeds in a little oil as well as sautéed garlic and onion. Naturally sweet squashes are complemented by the light touch of heat from fresh chopped chiles and ginger. It is finished with coconut cream and a sprinkling of finely chopped red chili peppers. (If you prefer less spice, you can use a red pepper instead of a fresh chili.)

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If you have the time, the beauty of making soup with fresh butternut squash is that you get a richer finish from the roasted vegetable – and you can turn the seeds into a crispy topping for your soup or just a little cook’s treat. to snack. . I left a note on how to do it below.

But for a quick dinner, grab these boxes, especially if you have leftover pumpkin puree or find the boxes on sale after the holidays.

REMARK: If using fresh butternut squash instead of pumpkin, place a rack in the middle of the oven and preheat to 350 degrees. Quarter a 3-pound squash lengthwise, scoop out the seeds, and place the squash cut sides up on a rimmed baking sheet. Sprinkle it lightly with salt and pepper. Add 1 teaspoon of butter to each. Roast for 35 to 40 minutes, or until tender when pierced with a knife. Remove the skin from the squash, mix it with the onions and proceed as indicated in the recipe.

Discard pumpkin seeds or turn them into a spicy snack or topping for your soup: Place a rack in the middle of the oven and preheat to 350 degrees. Remove the seeds from the squash, rinse thoroughly to remove any lingering squash, and pat dry. Transfer the seeds to a rimmed baking sheet, drizzle with 2 teaspoons olive oil and, using your hands, toss until coated. Season with 1 teaspoon salt and crushed red pepper flakes and toss lightly to combine. Spread the seeds out in a single layer and toast them in the oven for about 10 minutes or until golden brown. Remove from the oven and let cool completely. Store in an airtight container for up to 1 week.

Storage: Refrigerate soup for up to 4 days.

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  • 2 teaspoons neutral oil, such as vegetable
  • 1 teaspoon cumin seeds
  • 1 small red onion (about 4 ounces), sliced
  • 2 cloves garlic, minced or finely grated
  • One (1 inch) piece of fresh ginger, chopped or finely grated
  • 2 fresh red chiles, such as Thai, chopped, plus more for serving, if desired
  • Three cans (15 ounces) pumpkin puree (see NOTE)
  • 2 cups no salt added chicken broth or water
  • 4 tablespoons coconut cream, plus more for serving (can substitute heavy cream or crème fraîche)
  • Fine salt (optional)
  • Naan, grilled, for serving

In a large saucepan over medium heat, combine oil and cumin seeds, stirring until cumin is fragrant, about 1 minute. Add onion and cook gently until tender, stirring occasionally, about 3 minutes.

Stir in garlic, ginger and chiles and cook until onions begin to brown slightly and chiles wilt, about 5 minutes. Stir in pumpkin puree until well blended. Add broth and cook until soup is hot, about 5 minutes.

Using an immersion blender, puree the soup until smooth and thick. Pour in the coconut cream and mix. If the soup is too thick, add a little hot water, a few tablespoons at a time, until it reaches your desired consistency. Taste and add salt, if desired.

Ladle the soup into bowls and garnish each with a swirl of coconut cream and a sprinkle of chopped chiles if desired. Serve with a crispy naan.

Per serving (1 3/4 cup pumpkin soup)

Calories: 225; Total fat: 7 g; Saturated fat: 4 g; Cholesterol: 3mg; Sodium: 52mg; Carbohydrates: 41g; Dietary fiber: 10g; Sugar: 23g; Protein: 6g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Indian for All” by Hari Ghotra (Fair Winds/Quarto, 2022).

Tested by Ann Maloney; questions by e-mail to voraciously@washpost.com.

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