Roasted Curried Sweet Dumpling Squash Soup Recipe
The sweet dumpling squash are roasted to release the natural sweetness, and then they are cooked with a spice blend to a thick, smooth soup.
Servings: 2 servings
Calories: 278kcal
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
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
Video
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.
Nutrition
Calories: 278kcal | Carbohydrates: 53g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 966mg | Potassium: 1894mg | Fiber: 10g | Sugar: 16g | Vitamin A: 7454IU | Vitamin C: 70mg | Calcium: 165mg | Iron: 4mg
