Monday, December 21, 2009

Spicy Kobacha Pumpkin Soup with Spaghetti Squash

Recipe Courtesy of Stella Ortega

This recipe was given to me by my mom who made it one time for everyone at work.  It was given rave reviews.

Olive oil ,   4 Tbsp butter,    2 medium onions, chopped ,      3 tsp minced garlic,  1/4 tsp crushed red pepper flakes,     2-3 tsp curry powder,      1/2 tsp coriander,    1 tsp thyme,      2 bay leaves,        2 tsp parsley,               1 tsp sage,    1/2 tsp cinnamon,    1/2 tsp nutmeg,    1/2 tsp allspice,    1/2 cup brown sugar,     2 cups milk,          1/2 cup heavy cream,   juice from 1 lemon,  pinch cayenne pepper,   salt and pepper to taste,   5 cups chicken or vegetable broth,  1 large Kabacha pumpkin (green round pumpkin),    1 spaghetti squash

Cut pumpkin and spaghetti squash in half, sprinkle with salt and pepper and olive oil.  cover with foil.  Cook in oven at 400 degrees for about 1 hour until soft.  Squash and pumpkin are done when you can push in softly.
After pumpkin is done, cool and scoop out, and set aside.  When spaghetti squash is done, cool and scape with a fork from top to bottom, so that the squash comes out stringy. Set aside.

Heat oil and butter in a sauce pan, add onions and garlic and cook until soft.  Add curry, coriander, thyme, parsley, sage, cinnamon, nutmeg, allspice for 1 minute.  Add pumpkin and broth and stir well.  Add bay leaf, cayenne pepper and crushed red pepper flakes.

Transfer soup, in batches to the blender or food processor.  Fill half way with soup and pulse a few times and then blend.  Return soup to saucepan.

With soup on low, add brown sugar and mix slowly, add milk while stirring to soup.  Add heavy cream and lemon.  If soup is too spicy, add more cream.  Salt and pepper to taste.  Remove bay leaf.  Add spaghetti squash and simmer for 15-20 minutes.



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