pumpkin.curry.soup

This easy prep soup is warm and comforting, a simple dish to prepare to warm the bellies and hearts of friends and families.

Ingredients:

1 onion
3 cloves of garlic
2 tsp of Patak’s Garam Masala paste
Your favorite winter squash, in this case I used pumpkin
1 1/2 cups aduki beans (preferably soaked)
3 inches seaweed (kombu or wakame)
5 cups vegetable, chicken broth or water
Sea salt
¼ inch piece of gingerroot
½ cup pumpkin seeds

Directions:
Peel and cube squash into two-inch squares.
Place washed beans and seaweed into pot. Add broth or water. Bring to a boil. Cover and simmer for about 30 minutes.
While the beans are simmering dice the onion and garlic cloves, place the onion in a second pot on medium heat with a touch of olive oil, once the onions have become translucent add the garlic and continue to cook for a few more minutes.
Stir in your curry paste then add your broth with the bean and squash cubes to the pot.
Feel free to remove the seaweed at this point if you prefer as the nutrients are already in the broth
Simmer for 30 more minutes.
Uncover, add splash of sea salt and stir until water evaporates.
A quick puree with a hand held blender is the last step before enjoying;)
I like to grate a touch of fresh ginger on the top and a sprinkle of pumpkin seeds.

Variations:
Try with roots like carrot, parsnip, and turnip. These roots don’t need more than twenty minutes to cook with beans. You could also used the canned variety of the bean if you are short on time simply simmer for the last 5-10 minutes.