How To Make Roasted Red Kuri Coconut Curry Soup
All the flavors you love in a curry in this curry soup recipe. Kuri squash is complemented beautifully by coconut milk and various herbs and spices.
Serves:
Ingredients
- 4.5lbskuri red squash
- 1tspcoconut oilor olive oil
- ½tsproasted cumin
- 1¾tspgaram masala
- 2¼tspmadras curry powder
- ½mediumonionminced
- 2shallotsminced
- 3clovesgarlicminced
- 1cuplight coconut milk
- 4cupsvegetable brothor chicken broth, low-sodium
- salt and fresh pepperto taste
- ¼cupfresh cilantrochopped
- hot chili pepperdiced, optional
Instructions
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Heat the oven to 400 degrees F.
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Using a heavy, sharp knife, cut the squash into quarters.
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Place on a baking sheet and bake for 1 hour.
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When the squash is cooked and cool enough to handle, peel the skin away from the squash flesh. This should make about 3 cups.
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Add oil to a medium soup pot on medium heat.
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When oil is hot, add onion, shallots, chili pepper (if using) and garlic; sauté on low heat until golden.
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Add roasted cumin, masala and madras curry powder and mix well cooking another minute.
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Add broth, light coconut milk, roasted kuri pumpkin and cook covered for 20 to 25 minutes.
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Remove cover and using an immersion blender, puree soup until smooth.
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Season with salt and fresh pepper to taste and serve with fresh cilantro.
Nutrition
- Calories: 259.35kcal
- Fat: 4.98g
- Saturated Fat: 3.36g
- Monounsaturated Fat: 0.27g
- Polyunsaturated Fat: 0.33g
- Carbohydrates: 55.48g
- Fiber: 9.37g
- Sugar: 5.73g
- Protein: 5.26g
- Sodium: 1744.94mg
- Calcium: 183.50mg
- Potassium: 1719.64mg
- Iron: 4.20mg
- Vitamin A: 517.76µg
- Vitamin C: 98.81mg
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