Curried Squash, Coconut and Lime Soup is a traditional Solomon Islands recipe for a classic smooth soup of kabocha squash in a stock, shallot and ginger base flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Solomon Islands version of: Curried Squash, Coconut and Lime Soup.
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Ingredients:
2 tbsp oil
4 shallots, finely chopped
2 tbsp ground ginger
2 garlic cloves, sliced thinly
800g of pumpkin (more accurately kabocha squash), peeled, cored and diced
1l of stock
500ml of water
3 tbsp of Polynesian curry powder
250ml of coconut milk
lime juice.
Salt
For the Stock:
A few spring onion greens
A few leek leaves
1 garlic clove, crushed
a chunk of onion
a chunk of red bell pepper
Salt
a few Parsley sprigs
Method:
Begin with the stock. Combine all the ingredients in a heavy-based saucepan. Cover with water then place over high heat and bring to a boil. Immediately reduce the heat to low and simmer gently for 30 minutes.
Place a frying pan over medium heat. Add a little oil and use to fry the shallots for about 3 minutes until soft and golden. Add the garlic and ginger and stir-fry for 1 minute.
Add in the pumpkin pieces along with 250ml of the hot stock and 250ml water. Bring to a boil over high heat then reduce the heat to low and cook, covered for 30 minutes, or until the pumpkin is soft. Season to taste with salt.
Use a stick blender to purée the squash mixture then add the curry powder, coconut milk and lime juice. Stir well to combine and bring to a simmer.
Ladle into warmed soup bowls, garnish with a sprig of basil and serve.
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