Ingredients:3.5 – 4 lbs of calabaza peeled, seeded and cut into 2” pieces (can be bought in large wedges, about 2 large pieces)1 large yellow onion peeled and slicedKosher salt/black pepper to taste1 tbsp good curry powder mix, plus a pinch for sprinkling on the pumpkin and onion(unless you prefer to make your own)1/4 cup coconut oil, melted2-3 tbsp vegetable oil, such as grapeseed or safflower3 carrots peeled and sliced3 celery ribs sliced1/2 jalapeño sliced w/seeds, optional1 large red potato peeled and cut into 11/2 to 2” pieces6 garlic cloves grated w/ zester2” piece of ginger peeled and grated w/ zesterA bunch of thyme sprigs, 1/2 tsp cloves, 2 bay leaves tied together in a bundle w/kitchen twine and cheesecloth (the cheesecloth will contain the cloves, and will also make it much easier to find and fish out)1 tsp cumin8 cups vegetable stock1/2 cup coconut cream, more for garnishLemon juice 2 tbsp + 1 tspRoasted pumpkin seeds for garnishChopped parsley or cilantro for garnish
Directions:Preheat oven to 425 degrees. Combine pumpkin and onion on a rimmed baking sheet. Add coconut oil and sprinkle liberally with salt, pepper, and curry powder (use your finger tips to control the amount and distribute evenly); then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a knife or fork, about 40 minutes, rotating pan halfway through. Let cool and set aside.
Meanwhile heat vegetable oil and add the carrots, celery and potato in a large pot; cook over medium heat for about 10-15 minutes. Add garlic, ginger and, if using, jalapeño and cook until fragrant for another 1-2 minutes. Add the curry powder and cumin and stir until spices become toasted and fragrant, about 60 seconds. Add reserved pumpkin/onion mixture, stock and the thyme, clove and bay leaf bundle, stir and bring to a boil. Reduce heat to medium; simmer for about 45 minutes.
Discard thyme, clove and bay leaf bundle. Working in batches, purée the soup either in a blender or inside the pot with an immersion/hand-blender, until smooth. Return soup to pot if using a blender and stir in the coconut cream, lemon juice and salt/pepper to taste; simmer until slightly thick, 5-10 minutes. If the soup is too thick, feel free to drizzle in some more stock. Ladle soup into bowls; garnish with pumpkin seeds, the chopped herbs and a swirl of coconut cream.
Patty Rodriguez is a Miami Native who graduated from Johnson & Wales University.Patty has worked at acclaimed restaurants such as Ortanique and Zest and now operates her own catering company, foodfight305.
For more pictures, recipes and info:foodfight305.comfoodfight305 on Instagram & FB
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