We have found this soup to be almost addictive. The combination of flavors is rather unique. Experiment once you have the basics under your belt. If the syrups are too sweet for you, you can garnish with almost anything from parsley sprigs to coriander to toasted shredded coconut or almonds.
- 2lbwinter squash, yellow or orange fleshed
- 1⁄2ccoconut milk, unsweetened canned
Stab the squash a few times and put it in the microwave on high for at least 15-20 minutes or until it is quite soft.
Cut off the tops and remove the seeds. Peel and remove the rind.
Put about 1 cup of the flesh into a food processor or blender with enough water to make a smooth blend.
Optional: Add the peeled garlic clove at this time to the processor or blender.
Repeat as necessary for the amount of squash.
Put all of the squash mixture into a large pot and heat it on low heat for 10 minutes or until hot, stirring frequently.
Add the salt and pepper to taste.
If the soup seems too thick, add a bit of water.
Turn off the heat and add the coconut milk and stir well. Don't let the soup boil once the coconut milk is mixed in.
Pour soup into bowls and put a dollop of yogurt or sour cream in the middle of each bowl.
Slowly pour a little of the pomegranate concentrate or thick fruit syrup onto the top of the yogurt and soup in a circle or pattern.
Pomegranate syrup can be found in Indian or Middle Eastern stores.