Curried Pumpkin Soup

By Sophia Boesenberg of Saskatoon Kitchens

(Sophia Boesenberg, owner of Saskatoon Kitchens in Twisp.)

4 cups diced pumpkin or squash such as butternut
1 diced sweet potato or yam
2 diced carrots
1 yellow onion diced
1 head of garlic minced
1 bunch of cilantro
4 cups vegetable broth
1 can coconut milk
1/8 cup olive oil
1/8 cup yellow curry powder
Juice of 2 limes
1 tbsp Sambal paste, more if you like spicy.
Salt and Pepper to taste

Combine first four ingredients with olive oil and curry powder. Season with salt and pepper and roast at 450F until tender and caramelized. Combine with garlic and cilantro in a large stock pot and add your vegetable stock and coconut milk. Blend with immersion blender. (If you don’t have one blend, all your ingredients in a blender and then return soup to stock pot.) Warm gently over medium heat, be careful not to scorch. A thick bottomed cast iron or enameled cast iron pot is best. Adjust seasoning with lime juice and sambal. Garnish with toasted pumpkin seeds, additional cilantro, or a dollop of greek yogurt.

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