Ingredients
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2 tablespoons oil
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1 teaspoon sesame oil
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4 -6 teaspoons curry powder (use as much as you feel youd like)
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3 small spring onions, sliced
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1 medium hokkaido squash, diced (ca. 950 g prepared)
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1 1/3 liters hot water, might need more
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salt and pepper
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10 leaves fresh basil, chopped
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1 big garlic clove, minced
Instructions
- Heat oil and sesame oil in a big cast iron pan.
- Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
- Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
- When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
- Season with salt and pepper to taste.
- Just before serving add a tbs or so of the chopped basil to each bowl of soup.