Every year we grow pumpkins and squash in our gardens. It is always a bit of a toss-up which variety gets planted and which survive our very busy ground squirrels. Our rule of thumb is “for every pumpkin or squash you want to survive, plant 10″. It is frustrating…but we can’t stop, won’t stop. This past year we had good success with the Boston Marrow Squash. It is big and orange like a pumpkin, but it is not round and begging to be carved for halloween.
The Boston Marrow was once a very popular variety which was sold commercially. Its flesh is a bit dry and sweet. I believe it is in the hubbard family.
Our root cellar is not quite finished, so we have been storing our squash and pumpkins on the back porch. I do not recommend this. It is actually a horrible idea. My hope is that I will get through them all before the hand of time takes them away from me (or even worse, those dreaded squirrels).
I wish I had an actual recipe for you…but I never measure and I use what I have on hand. Hopefully, you will feel inspired to do the same.
Here is how it went:
Peel and cut about your squash (or pumpkin) into 1/2″ size cubes–about 3 cups…but as many cups as you would like. I like to match the number of cups of squash to cups of stock (or water). For every 3 cups of squash, finely dice 1/4 of an onion and 1 garlic clove. In a stockpot, put enough olive oil to just coat the bottom. Toss in the onion and garlic and slowly cook until they are soft. If you see them starting to brown, add a bit of stock or water (an ounce or two) to stop the cooking. Stir in 2-3 Tbs curry powder, 1/2 tsp ground cumin & 1/2 tsp paprika. Let the paste get a bit cooked. Add to this the squash and give it a nice stir. Add your stock/broth/water to cover the squash. Grate 1/4 of an apple into the mixture (more if you’d like a bit more sweetness). Cook until everything is soft. Remove from heat and run the mixture through a blender or use an emersion stick to fully puree the mixture. At this point, you can run it through a tam or sieve to make it silky smooth, but that isn’t necessary unless you are going for a Michelin star. Rinse your stockpot and then put it back on the stove and pour your puree back in. Turn the heat on low. This is where you start futzing. Add a tsp or so of Braggs, a little black pepper, additional curry powder if you think it needs it. Salt if it needs it. If it is too thick, add more stock/water…if it is too runny, let it cook a bit to reduce.
To Top: put some olive oil in a small saucepan…maybe 1/4 cup. Toss in a tsp of curry powder, a pinch of red pepper flakes a handful of dried onions, or fresh onions, or onion powder and a handful of pignoli nuts. Cook until hot and the flavors are melded.
To serve: Put the soup in a bowl and top with your delicious curry pignoli oil. Ta Da!