Cauldron Curry

For my contribution to the Halloween camping potluck dinner: a creamy, bubbly fragrant soup full of lots of autumn veggies. I started with a recipe I found from online but added my own kitchen-witch touches. My recipe relied strongly on what I had in my High Ground Organics CSA box. Feel free to use whatever you have on hand.

The base...
1 T whole coriander seeds, toasted
2 t whole cumin seeds, toasted
1 t whole black peppercorns, toasted
1 t coarse salt
1/2 C fresh cilantro
1/2 C fresh basil
2 stalks fresh lemongrass, trimmed and chopped
8 garlic cloves, minced
2 scallions, chopped
2 T chopped, peeled fresh ginger
2 T fresh lime juice
1 T finely grated lime zest

The soup...
2 leeks, thinly sliced
1 onion, thinly sliced
1 fennel bulb, cleaned, trimmed, and thinly sliced
1 C baby spinach
2 C thinly sliced red Russian kale
1 head of purple cauliflower, trimmed into bit-sized florets
2 can coconut milk
6 C chicken broth
1 medium zucchini, quartered lengthwise and sliced 1 inch thick
1 medium "other" squash" (I used a squash I found at the Filipino store. No idea what it's called.)
3 corno di torno peppers, cleaned and thinly sliced
Coarse salt and freshly ground pepper
lime wedges, for serving
sliced scallions, for serving

Make the curry base: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

Make the soup: Saute leeks, onions, and fennel slices in a splash of olive oil until softened and beginning to caramelize in a heavy stockpot. Add coconut milk and chicken broth and bring to a boil. Reduce heat, stir in curry mixture, simmer for 5 minutes. Add squashes, peppers, and cauliflower and cook until slightly tender.

Serve with pumpkin rice, lime wedges, and fresh scallions.