30 minutes prep
55 minutes cooking
1 small acorn squash
1 small pumpkin
30 ml (2 tbsp) of curry powder
1 garlic head
44 ml (3 tbsp) of olive oil
1 litre (4 cups) of vegetable broth (see book page 21 in Saisons La table vegane)
1 can of coconut milk, full fat
3ml (1/2 tsp) of salt
1 corn, roasted (optional)
Pumpkin seed oil
Pre-heat oven to 375°F on convection mode. Cut the squash and pumpkin in wedges and keep the seeds. Wash the seeds and let dry aside. Cut the garlic head in 2 and mix in with the pumpkins wedges with 2 tbsp of the olive oil and 1 1/2 tbsp of the curry curry. Transfer to a baking sheet and roast for 35 minutes.
Remove the pumpkin and garlic flesh from skins and transfer to your blender. Add the broth and blend until smooth (this may take a few batches). Transfer liquid to a pot and add coconut milk and salt. Bring to a simmer. During that time, toss the pumpkin seeds that were set aside with the rest of olive oil and curry and bake for 5 minutes or until golden brown.
When serving, add corn kennels, sprouts to your taste, roasted pumpkin seeds and a drizzle of pumpkin seed oil.