Pumpkin Soup With Curry And Basil - cooking recipe

Ingredients

2 tablespoons oil
1 teaspoon sesame oil
4 -6 teaspoons curry powder (use as much as you feel youd like)
1 big garlic clove, minced
3 small spring onions, sliced
1 medium hokkaido squash, diced (ca. 950 g prepared)
1 1/3 liters hot water, might need more
salt and pepper
10 leaves fresh basil, chopped

Preparation

Heat oil and sesame oil in a big cast iron pan.
Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
Season with salt and pepper to taste.
Just before serving add a tbs or so of the chopped basil to each bowl of soup.