Sweet dumpling squash, roasted to bring out the nutty sweetness and then prepared with curry powder to create a well-rounded soup.
I created this recipe with flavor and kitchen time management in mind.
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Why I love this Soup
Years ago I shared a spiced pumpkin carrot purée and ever since, I have been adding a set of spices to my sweet dumpling squash soups.
Generally, I like to spice thick velvety vegetable soups such as the carrot ginger soup. The same goes with this winter squash soup.
I simplified the addition of spices to make it more user-friendly. A curry powder blend doesn't compromise on flavors, which will cut down your prepping time and the count of ingredients.
The sweet dumpling squash are first roasted, to release the sweetness, and this also will shorten your cooking duration of the soup itself. My roasted butternut squash soup was prepared similarly.
This squash soup was designed to be low effort and wholesome, keeping in mind that we are all tired after a day at work.
While the squash is roasting, prepare the other soup ingredients to manage your time most efficiently in the kitchen.
Ingredient Details
- Sweet Dumpling Squash — I used two small whole squash for the base recipe that weigh about 2 pounds/ 900 grams. Sweet dumplings squash are a nutty sweet winter squash variety, that are easy to cut open.
- Onion — Any will do, white onion, yellow onion, purple or red onion or even shallots. If you like tender fresh onion flavors and some greens, use green spring onions.
- Garlic & Ginger — Fresh or to save time, I like to use a prepared ginger garlic paste. If you are using fresh ginger, make sure to grate it because some ginger pieces cna be as hard as a branch.
- Tomato
- Curry Powder — I like Madras Style Curry Powder, but you can use any curry powder blend that you like.
- Black Pepper & Salt
- Cayenne Pepper — optional, to add heat.
- Olive Oil
- Vegetable Broth — You can use chicken broth or stock too.
Preparation Overview
Step 1
Cut open your sweet dumpling squash and scoop out and remove the stringy seeds.
Place the cut sweet dumpling squash halves with the flesh facing up and roast until tender for about 30–40 minutes.
Step 2
Prep and cut fresh ingredients: onion, tomato, garlic, ginger.
Keep remaining ingredients ready.
Step 3
Keep squash out to cool once done roasting.
Scoop out squash flesh with a spoon and collect in a bowl.
Step 4
Sauté onion and tomato. Season with ginger garlic, curry powder, cayenne pepper, black pepper.
Step 5
Stir in squash pulp with the broth and season with salt.
Cook for about 5 minutes covered, stir occasionally.
Step 6
Blend soup smooth with a hand blender. Ladle into bowls.
Top with pumpkin seeds or seasoning.
📖 Recipe
Roasted Curried Sweet Dumpling Squash Soup Recipe
Ingredients
For the Soup
- 2 pounds Sweet Dumpling Squash whole
- 1 medium Onion
- 1 medium Tomato
- 1 clove Garlic or paste *See Notes
- 1 inch Ginger or paste *See Notes
- 1-2 Tablespoon Olive Oil
- 1 Tablespoon Curry Powder
- ½ Teaspoon Cayenne Pepper optional
- ¼ Teaspoon Black Pepper
- 2 cups Veg Broth
- Salt to taste
Topping Ideas
- Pumpkin Seeds optional
- Pumpkin Seed Oil optional
- Curry Powder or Cayenne Pepper or Pepper
Instructions
To roast sweet dumpling squash
- Cut sweet dumpling squash into two halves. Scoop out the seeds and stringy fibers from the inside of the pumpkin.2 pounds Sweet Dumpling Squash
- Arrange squash halves on a parchment paper and roast at 350 Fahrenheit (180 degree Celsius) for about 30 to 40 minutes. The roasting time depends on the size of your squash.
To prepare ingredients (while the squash is roasting)
- Prep all fresh ingredients. Slice onion and dice tomato. If you use fresh garlic, chop it and grate ginger or use ginger garlic paste to save time.1 medium Onion, 1 clove Garlic, 1 inch Ginger, 1 medium Tomato
Once squash is cooked
- Poke into your squash to check if they are cooked and soft.
- Take out the squash from the oven and leave to cool. This can take 15 minutes.
- Scoop out the squash flesh with a spoon and collect it in a bowl.
To cook soup
- Heat up your oil in a pan and sauté onion soft over a medium heat setting.1-2 Tablespoon Olive Oil
- Stir in tomatoes, mix and cover, cooking over a medium-low heat setting until tomatoes are relatively soft.
- Toss in the ginger and garlic as well as the seasoning, the curry powder, cayenne pepper, and ground black pepper. Mix it all a bit.1 Tablespoon Curry Powder, ½ Teaspoon Cayenne Pepper, ¼ Teaspoon Black Pepper
- Add the cooked squash pulp, pour in broth and season with some salt.2 cups Veg Broth, Salt
- Combine it all and cover with a lid to simmer for 5 minutes over a medium heat setting. Stir occasionally to make sure that it doesn't stick at the bottom.
- Take from the heat and blend with a hand blender to a smooth consistency.
To serve up
- Ladle the soup into a bowl or soup plate. You can top your soup with pumpkin seeds or pumpkin seed oil, pepper and curry powder or cayenne pepper. It's optional.Pumpkin Seeds, Pumpkin Seed Oil, Curry Powder
Notes
- Instead of chopping fresh garlic and grating ginger, you can use ginger and garlic in paste form. This is what I prefer to use as it saves time, and you can see that in my video and pictures. Either ginger in paste and garlic in paste or a mix thereof.
- I like Madras curry powder, but you can use any curry powder. Some popular choices are German curry powder, Thai curry powder and Malaysian curry powder.
- Adding Cayenne or any heat is optional.
- While the sweet dumpling squash is roasting in the oven, prepare your fresh ingredient for your soup.
- You can top your soup to your liking. I recommend pumpkin seeds for crunch and flavor. Lastly, pumpkin seed oil is an insider tip. Pumpkin seed oil is a dark green, thick, nutritious oil from Southern Austria and Slovenia.
Equipment
- 8" Chef Knife to cut the sweet dumpling squash into two
- Parchment Paper to roast the sweet dumpling squash
- Medium Pot with Lid (5 qt) to cook your soup
- Hand Blender to blend the soup smooth
Nutrition
Serving Ideas
I like to top my roasted sweet dumpling soup because it's thick and the topping not only compliments the flavors, but also adds aesthetics to your soup bowl.
Some of my favorite topping ideas include:
- Pumpkin Seeds
- Pumpkin Seed Oil (deep dark variation from Europe).
- Curry Powder or Cayenne Pepper drizzled over the soup.
Storing Instructions
Keep the squash soup leftovers in an airtight container in your fridge for up to 5 days.
I use rectangular glass containers which can be used in a low-heat setting in the oven or microwave to reheat the soup.
The topping should be always added at the end when you are about to eat your soup. So, keep your topping ingredients separate, especially if you intend to take this soup to work or school.
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