Pumpkin Soup With Curry And Basil

• 2 tablespoons oil
• 1 teaspoon sesame oil
• 4 -6 teaspoons curry powder (use as much as you feel youd like)
• 1 big garlic clove, minced
• 3 small spring onions, sliced
• 1 medium hokkaido squash, diced (ca. 950 g prepared)
• 1 1/3 liters hot water, might need more
• salt and pepper
• 10 leaves fresh basil, chopped

1. Heat oil and sesame oil in a big cast iron pan.
2. Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
3. Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
4. When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
5. Season with salt and pepper to taste.
6. Just before serving add a tbs or so of the chopped basil to each bowl of soup.

oil, sesame oil, curry powder, garlic, spring onions, hokkaido, liters hot water, salt, basil

Taken from www.food.com/recipe/pumpkin-soup-with-curry-and-basil-392665 (may not work)