By: Chef Cameron Smay – Palau Aggressor II
3 Large Kabocha Pumpkins, halved and the seeds cleaned out
5 14oz. cans of coconut milk
2 tblsp of madras curry powder
2 tsp of turmeric
Salt and Pepper to taste
Fish Sauce (optional)
Place the pumpkins on a sheet pan lined with parchment paper cut side down. Roast at 350 degrees for about 35-45 minutes until the top of the pumpkin is soft to the touch. Take out and let cool to room temperature. When cool, scoop out the pumpkin into a large sauce pan. Add curry, turmeric, coconut milk. Bring to a boil, then simmer for about 30 minutes. Stir occasionally to prevent sticking to the bottom of the pan. Take an immersion blender and blend until smooth. Add salt and pepper then the lime juice and fish sauce if desired. Add these ingredients slowly and taste again and again. Remember you can always add, but you can never take away. This soup is super awesome, just like the chef that created it.