Winter is here. With the coldest temperatures in over 15 years, I had one thought on my mind – a comfortable bowl of delicious soup. How did I survive so many years living in frigid Chicago winter temperatures? Why did I choose to spend the majority of my college years living in even colder Madison, Wisconsin – where every time I stepped out the door I had a huge bitch slap of cold wind to the face? I know I shouldn’t complain about Buenos Aires weather, or even compare to the Midwest cold, but I can’t deny the fact that I’m cold as a mother, all the time.
Ingredients:
2 small pumpkins – cut, seeded, chopped and roasted with salt and a bit of olive oil
1 14-ounce can coconut milk
2 cups chicken or vegetable stock
1/4 small finely chopped onion
1 clove garlic
2 teaspoons curry powder
Directions:
1. Carefully cut each pumpkin and scoop out seeds and sliminess, chop into pieces and sprinkle with salt and olive oil (or butter for the fatties) place on a baking sheet and roast in the oven until the pumpkin is tender and slightly caramelized – probably will take about 45 minutes depending on thickness and you will probably have to mix it around to make sure it doesn’t burn.
2. While roasting, finely chop onions and garlic and sauté until translucent
3. When the pumpkin cools down, transfer to a food processor, along with onions and garlic, and pulse the shit out of it until smooth. Then transfer to a pot over medium heat, adding stock and coconut milk. Add curry powder along with salt and sugar to taste, simmer for at least 15 minutes. Eat eat.
