Virtually No Labor Cookin'
Curried Pumpkin Soup
You'll need:
2 to 3 lb sugar pie pumpkin, butternut or kubocha squash
16 oz can coconut milk
red curry paste
+ aluminum foil
+ handheld mixer
+ big soup pot
Cutting into a hard squash is a bitch. So don't. Wash and scrub the outside of the squash or pumpkin, wrap it in tinfoil and pop into a preheated 350F oven.
Bake for 1.5 - 2 hours, or until flesh is tender.
Unwrap the squash and split open. Discard the seeds (or set aside for toasting) and scoop out the flesh into a big soup pot.
Add coconut milk. Use the handheld mixer to blend everything smooth. If it's too thick for your liking, add some water. Add a Tablespoon of red curry paste. Use less if you're a wimp, more if you like the spice. Blend again. Done.
You'll need:
2 to 3 lb sugar pie pumpkin, butternut or kubocha squash
16 oz can coconut milk
red curry paste
+ aluminum foil
+ handheld mixer
+ big soup pot
Cutting into a hard squash is a bitch. So don't. Wash and scrub the outside of the squash or pumpkin, wrap it in tinfoil and pop into a preheated 350F oven.
Bake for 1.5 - 2 hours, or until flesh is tender.
Unwrap the squash and split open. Discard the seeds (or set aside for toasting) and scoop out the flesh into a big soup pot.
Add coconut milk. Use the handheld mixer to blend everything smooth. If it's too thick for your liking, add some water. Add a Tablespoon of red curry paste. Use less if you're a wimp, more if you like the spice. Blend again. Done.