Pumpkin Butternut Squash Curry Soup
4 cups vegetable stock
2 garlic cloves, chopped
1 lemongrass stalk (white part only), finely chopped
2 fresh red chilies, seeded and chopped
4 carrots, peeled and cut into chunks
4 cups cubed butternut squash, peeled, seeded and cut into cubes
1/2 cup pumpkin, pureed
3 tbsp coconut oil
2 shallots, finely chopped
3 cups kale
1 cup mushrooms
1/2 can coconut milk (7 oz)
yellow curry paste (see recipe below to make)
Thai Yellow Curry Paste
3 small fresh orange or yellow chilies, coarsely chopped
3 large garlic cloves, chopped
4 (small) shallots, chopped
3 tsp. ground turmeric
1 tsp. salt
1 lemongrass stalk (white part only) chopped
1 inch piece of ginger root, chopped
1/2 can of coconut milk (7 oz)
Put all ingredients in a food processor or blend until smooth, scraping down sides as necessary.
1. Pour stock into large pot and bring to boil. Add 1 clove garlic, lemongrass, chilies. Simmer 5 minutes. Add carrots, butternut squash, and pumpkin and simmer for 5-6 minutes, or until tender. Mash carrots and butternut squash with masher if you'd like a more creamy texture (I prefer it this way, with just a few chunks left). Leave heating on stovetop.
2. Heat the coconut oil in a large skillet or wok. Add remaining 1 clove garlic, kale, mushrooms and shallot and saute for 2-3 minutes.
3. Make Thai Yellow Curry paste (see directions below) and add to pan with sauteing vegetables to simmer together for additional 2-3 minutes.
3. Add the sauteing vegetables (with curry paste) into soup pot. Add remaining coconut milk to soup. Stir together and ENJOY!
Optional garnishes: pumpkin seeds and basil.