More pumpkin recipes! While I was living in Japan I felt the fruit and vegetables part of the supermarket did not change with the season at all, or very little. The same array of vegetables seemed to be available all year around with only very little price changes. In Denmark however it’s quite seasonal which makes writing this blog and cooking a bit more interesting as there is a certain constrain in regards to what goods are available and how good they are at different seasons.
So here is yet another seasonal pumpkin recipe. More specifically the red kuri pumpkin. Here’s some facts I found on the red kuri pumpkin. It originates from Japan and is called Kabocha there (in fact it’s more or less one I’ve been buying and eating all year whilst in Japan, while referring to it simply as a pumpkin) and has a slight chestnut flavor, making it a fairly sweet pumpkin. Kuri means chestnut in Japan, so I suppose it all makes sense.
Red kuri pumpkin and coconut soup
1 red kuri pumpkin (about 2 kg)
1 can of coconut milk (400 ml)
1 medium onion (diced)
2 cloves of garlic (minced)
2 tsp of madras curry powder
2 chillis (chopped, with seeds)
½ tsp of cumin
1 tsp of dried rosemary
½ tsp of nutmeg
about 5 dl of water
2 tbsp of olive oil (for frying)
Roasted pumpkin seeds
- Wrap the pumpkin in tinfoil and bake for about 1 hour. (You could also half it beforehand to make the process go faster)
- Get the pumpkin out and scrape of all the meat. Throw away the seeds and skin.
- Over medium heat, fry the chilli, onion and garlic in a pot for about 5 minutes. Then add cumin, rosemary, nutmeg and continue to stir for another 5 minutes.
- Add the pumpkin meat and water, stir and turn the heat up to high and wait for it to bubble.
- Turn the heat off and add the coconut milk. Blend thoroughly and put it back on the stove on medium and let the soup heat through. Taste with salt and pepper.
- Serve with roasted pumpkin seeds drizzled on top.