- 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 sliced
- Kosher salt/black pepper to taste
- 1 tbsp good curry powder mix, plus a pinch for sprinkling on the pumpkin and onion (unless you prefer to make your own)
- ¼ cup coconut oil, melted
- 2-3 tbsp vegetable oil, such as grapeseed or safflower
- 3 carrots peeled and sliced
- 3 celery ribs sliced
- ½ jalapeño sliced w/seeds, optional
- 1 large red potato peeled and cut into 1½ to 2” pieces
- 6 garlic cloves grated w/ zester
- 2” piece of ginger peeled and grated w/ zester
- A bunch of thyme sprigs, ½ 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 cumin
- 8 cups vegetable stock
- ½ cup coconut cream, more for garnish
- Lemon juice 2 tbsp + 1 tsp
- Roasted pumpkin seeds for garnish
- Chopped parsley or cilantro for garnish
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; 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 & 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, a Miami native and personal chef, who graduated from Johnson & Wales University.
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