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“Very nice subtle-flavored curried soup. Try to find the Japanese kabocha as I believe it's much better than the American acorn squash. When you serve guests, garnish with a swirl of cream, fresh mint leaf or pasley sprig.”
4-6 cups

Ingredients Nutrition

  • 2 cups pumpkin (I prefer the Japanese Kabocha squash) or 2 cups canned pumpkin, no added spice
  • 1 large onion, sliced thin
  • fresh ginger, There is no need to peel the ginger, Julienne and chop fine 1 ' x 1 ' piece
  • 2 tablespoons olive oil
  • 2 cups pumpkin stock (You may need more. Vegetable juice can be substituted for the pumpkin stock.)
  • salt
  • mild curry paste (I think Patak's is best.)
  • 14-12 cup fresh cream


  1. Clean pumpkin, then remove thick skin -- I use an electric knife. Cut into large cubes and boil until tender.
  2. While pumpkin is cooking, cover and gently saute onion and ginger in oil in a saucepan. If mixture becomes too dry, add a tablespoon or so of juice. Cover, and simmer until onion and ginger are softened.
  3. When pumpkin is cooked, drain into a pan and collect the juice.
  4. With a potato masher, mash the pumpkin.
  5. Add two cups pumpkin to the onion and ginger mixture.
  6. Add two cups (or more) of pumpkin juice to this mixture and blend well.
  7. Add salt to taste.
  8. Add 1 tablespoon of Patak's mild curry paste to the soup and mix well.
  9. Stir in the cream.
  10. Heat through and serve.

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