INGREDIENTS
2 tsp. coriander seeds
2 tsp. yellow mustard seeds
¼ cup plus 2 Tbsp. peanut oil
2 tsp. curry powder (preferably Madras)
2 Tbsp. freshly minced ginger
2 medium yellow onions, chopped
3 lbs. carrots, peeled and thinly sliced into rounds (about 4 cups)
2 small butternut squashes, roasted and peeled
1 Tbsp. finely grated lime peel plus 4 tsp. fresh lime juice, divided
2 cans chickpeas, drained
12 cups vegetable broth
Salt and freshly ground black pepper to taste
8 sugar or pie pumpkins
Plain yogurt for garnish
PREPARATION
1 DAY BEFORE SERVING
• Grind the coriander and mustard seeds in a spice mill to a fine powder. Set aside.
• Heat the peanut oil in a large, heavy pot over medium-high heat. Add the ground seeds and curry powder and stir for 1 minute. Add the ginger and stir another minute.
• Add the onions and saute until they begin to soften, about 3 minutes. Next, add the carrots, squash and lime peel and saute for another few minutes.
• Add the chickpeas and broth and bring to a boil. Once boiling, reduce the heat to medium-low. Let simmer, uncovered, for about 30 minutes, or until the carrots are tender.
• Remove from heat and let cool.
• Stir in the lime juice and season to taste with salt and pepper.
• Once completely cool, cover and store in the refrigerator overnight.
DAY OF SERVING
• Preheat the oven to 350 degrees.
• Cut the tops off of the pumpkins and remove the seeds.
• Place the pumpkins on a foil-lined baking sheet and replace tops. Bake for 20 minutes, or until easily pierced with a knife. Keep warm.
• Meanwhile, remove the soup from the refrigerator and pour back into a large pot or Dutch oven set over low heat. Cook, stirring occasionally, until heated through.
• While the pumpkins are still warm, ladle the soup into the pumpkin bowls.
• Garnish each pumpkin with a dollop of yogurt. Replace the tops on each pumpkin and serve hot.
This article appears in November 2012.