Tomato Kabocha Coconut Curry

• 1 whole Kabocha Squash
• 10 whole Roma Tomatoes
• 1/2 cans (about 14 Oz. Can) Lite Coconut Milk
• 1 whole Medium Yellow Onion
• 2 teaspoons Cumin Seeds
• 4 cups Prepared Vegetable Broth
• 1/3 cups Shredded Coconut
• 1 teaspoon Tamarind Paste
• 1 teaspoon Turmeric
• 1 pinch Asefoetida

1. Halve and seed both the squash and the tomatoes. Brush them with a little olive oil and bake at 250F for about an hour until thoroughly roasted and a little black on the edges.
2. Peel the squash, and puree it with the tomatoes and coconut milk in the food processor.
3. In the meantime, thinly slice the onion and saute it over medium-low heat with the cumin in a tiny bit of oil.
4. Once the onion is cooked, add the prepared vegetable broth OR 4 cups water and whatever quantity of your bouillon goes with 4 cups (4 teaspoons for the brand I had on hand).
5. Once this is boiling, add the (gorgeously deep orange) squash/tomato puree. Then add the shredded coconut, tamarind, turmeric, and asefoetida. Taste, adjust, etc.

tomatoes, coconut milk, onion, cumin seeds, vegetable broth, coconut, tamarind paste, turmeric, asefoetida

Taken from tastykitchen.com/recipes/soups/tomato-kabocha-coconut-curry/ (may not work)