Curried Red Kuri and Chestnut Soup

Name: Curried Red Kuri and Chestnut Soup
Ingredients: 1 (3½ to 4 pound) red Kuri squash, scrubbed and quartered, seeds discarded; kosher salt; freshly ground black pepper; 1 (14-ounce) can coconut milk (full-fat, not light), well chilled (see Cook's Notes); 1 red onion, chopped (a generous cup); 1 cup peeled roasted chestnuts (about one 5-ounce foil packet); 1 teaspoon freshly grated ginger (1-inch long piece) peeled, grated on a fine Microplane; 2 tablespoons Thai red curry paste; 4 cups chicken stock; 2 tablespoons roasted and salted pumpkin seeds; 1 tablespoon finely sliced chives; 1 tablespoon pumpkin seed oil (optional); lemon or lime wedges, for serving

www.volpifoods.com

Explore the warmth of Curried Red Kuri and Chestnut Soup from Volpi Foods—rich, comforting, and subtly spiced for a gourmet twist on classic winter fare.

View full recipe on www.volpifoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.volpifoods.com.

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Ingredients

1 (3½ to 4 pound) red Kuri squash, scrubbed and quartered, seeds discarded
kosher salt
freshly ground black pepper
1 (14-ounce) can coconut milk (full-fat, not light), well chilled (see Cook's Notes)
1 red onion, chopped (a generous cup)
1 cup peeled roasted chestnuts (about one 5-ounce foil packet)
1 teaspoon freshly grated ginger (1-inch long piece) peeled, grated on a fine Microplane
2 tablespoons Thai red curry paste
4 cups chicken stock
2 tablespoons roasted and salted pumpkin seeds
1 tablespoon finely sliced chives
1 tablespoon pumpkin seed oil (optional)
lemon or lime wedges, for serving