Pumpkin Curry Soup

With all the rain recently it’s been super cold.  So in addition to enjoying nightly hot chocolates (a pinch of salt makes all the difference!  Don’t believe me?  Watch Modern Family.), I’ve been making “Winter” foods.  The other day I made yellow curry soup.  The coconut milk powder was found in Yaounde but I’ve seen it in other regional capitols, too.  I received the yellow curry paste in a care package you can find curry powder in most supermarkets.

Ingredients:

1. 1 sachet of coconut milk powder or 200ml can of coconut milk
2. 2c milk
3. 1T brown sugar (or white)
4. 2T yellow curry paste
5. Several potatoes
6. 1 medium squash

Directions:

1. Cut the squash into 4-6 big chunks, remove the seeds.  Place on a cooking sheet with a small amount of water.  Put in oven and bake until soft.
2. Peel the potatoes (or wash them really well) and place in large pot of water along with a pinch of salt.  Boil until tender.
3. Bring a medium pot of milk to boil.  Add coconut powder and stir well.  Or, dilute 200ml of coconut milk with maybe a cup of water and bring to boil.
4. Stir 2T of curry powder and 1T of sugar into the milk. Hint:  the curry paste keeps for months if it’s well sealed and “refrigerated.”
5. Once cooked, remove squash from its skin. Mash it up a bit with a fork and then mix into curry milk. Remove the potatoes from the boiling water and mash slightly.  Add those to the curry, too.
6. Add salt and pepper to taste.

A yummy cold weather soup!