Two bowls of squash soup topped with pumpkin seeds.

Curried Squash Soup with Spicy Pumpkin Seeds

Print the Recipe Here 
 
Roasted Veggies:
 
5 Cups Cubed mixed Squash
2 Cups Cubed Yam
1 Cup Chopped Carrot
1 ½ Tbsp. Coconut or Avocado Oil
½ tsp. Sea Salt
¼ tsp. Black Pepper
½ tsp. Ground Coriander
 
Soup Base:
 
1 Onion Chopped
4-6 Cloves of Garlic (depending on their size and your taste)
1 Thumb Sized Piece (2.5 cm/1 inch) of Ginger, grated 
1 ½ tsp. Ground Cumin
1 ½ tsp. Ground Coriander
1 tsp. Turmeric
½ tsp. Cinnamon
⅛ tsp. Ground Nutmeg
¼ tsp. Smoked Paprika
Pinch Chili Flakes
1 Tbsp. Coconut Oil or Avocado Oil
4 Cups Veggie Stock
½ Cup Coconut milk
Lemon
 
Garnish:
 
Lemon Slices
Spicy Pumpkin Seeds (Recipe below)
Sliced Chili
 
Procedure:
 
1. Heat oven to 205 C (400 F). Toss the Roasted Veggie Mix together in a big bowl and then onto a tray. Roast for about 30-40 minutes, stirring halfway through, until the veggie are golden and tender. 
 
2. Meanwhile, heat a large soup pot over medium heat. Add the 1 Tbsp. Oil along with the chopped onion and garlic. Once the onions are getting translucent, add the spices, and cook on low heat for another couple of minutes. Add the stock and roasted veggies. Let simmer for 30 minutes, or until the flavours have come together. Next, stir in the coconut milk. Puree using an emersion blender, or a blender (in small batches, please!) until smooth. Squeeze a little bit of lemon or lime juice in at the end, and salt to taste. 
 
3. Garnish with pumpkin seeds and chili.


Spicy Pumpkin Seeds

¼ tsp. Sea Salt
¼ tsp. Ground Cumin
⅛ tsp. Ground Ginger
⅛ tsp. Cinnamon
Pinch of Cayenne
⅔ Pumpkin Seeds
3 Tbsp. Coconut Sugar 

1. In a heavy heavy bottom frying pan, heat the seeds and spices until the seeds begin to brown and pop. Add sugar and stir constantly. Once the sugar has melted, remove from the heat and spoon onto a plate to cool. 

17 Comments

  1. Hey, this looks delicious! I was searching for squash recipes since I picked up two kabocha and a red kuri at the farmers market recently. Definitely will have to give this a try soon. I had a question about those lovely jars you're storing spices in. I know this is a late reply but do you recall where you got them from?

  2. <3 wouldn't it be awesome if every food had it's own theme song? (little info, the song went something along the lines of "phaaaat soup, whaat the diggity dawg".....oh the '00's)

  3. I love this soup, I make a similar soup a lot and it's just the best food I agree over and over. Definitely PHAT! I love your photo's too, such wonderful clean and honest lightness, they're so uplifting. 🙂

  4. This soup is screaming fall and coziness, Sophie! I love it. I also love that you called it "phat" and that there is a MySpace video floating around out there that now needs to be found... 😉

  5. Thanks, Katie! Isn't she the tops? She always manages to cook and remain so darn cute! A favourite for sure.

  6. Ha, well luckily for me, I had awesome roommates who helped me cook. And to be fair, we did have Annie's pasta at least once a week 😉

  7. Awesome soup and love the pictures! Oh and Rachel Khoo impresses me too. It's amazing what she can whip out of that kitchen. 😉 I loved watching her cooking shows.

  8. While you were making this in college I was eating ramen!! This looks waaaay better than anything I ate in my late teens - so delicious!

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