Mmm... Indian Pumpkin Soup

Winter is here in Hilo and we have been having some chilly nights. If the temperature of this hot soup doesn't warm you up, the spiciness of it certainly will. Kabocha is a Japanese variety of winter squash that grows well on the Big Island and is available on the cheap. Kabocha need not be peeled, but in order for the soup to maintain its rich color I chose to peel it for this recipe.

Equipment:
Big ol' pot
Heavy, Sharp knife
Food Processor or Stick/Hand Blender

Ingredients:
5-6 cups chopped Kabocha squash
Few Tablespoons vegetable or mac nut oil
1-inch piece of ginger, peeled & diced
Few cloves garlic
1 small onion, diced
1 chili pepper, diced (seeds = heat)
1 to 3 Tablespoons Garam Masala, mixed with water to make a paste
Vegetable broth
Salt & Pepper

Step One:
Kabocha Pumpkin... or any winter squash, like butternut, will do. Peel, discard seeds (or save them for planting), and cut into cubes.



















Step 2:
Saute pumpkin and onion with oil over medium-high heat about 10 minutes (pumpkin will still be firm). Add fresh diced ginger, hot peppers (the more the spicier), and garlic. Saute a few minutes more. Add garam masalsa paste (the more the spicier) and cook until fragrant.














Step 3:
Add just enough broth to cover seasoned squash. Simmer 10 minutes, or until squash is tender.














Step 4:
Using stick blender, puree until smooth, adding more broth if needed. Add salt and pepper to taste and blend a moment more. Serve with warm naan bread. Garnish with raita (mint-cilantro yogurt sauce) if desired.