2 tsp. coriander seeds
2 tsp. yellow mustard seeds
Ό cup plus 2 Tbsp. peanut oil
2 tsp. curry powder (preferably Madras)
2 Tbsp. freshly minced ginger
2 medium yellow onions, chopped
3 lbs. carrots, peeled and thinly sliced into rounds (about 4 cups)
2 small butternut squashes, roasted and peeled
1 Tbsp. finely grated lime peel plus 4 tsp. fresh lime juice, divided
2 cans chickpeas, drained
12 cups vegetable broth
Salt and freshly ground black pepper to taste
8 sugar or pie pumpkins
Plain yogurt for garnish
1 DAY BEFORE SERVING
Grind the coriander and mustard seeds in a spice mill to a fine powder. Set aside.
Heat the peanut oil in a large, heavy pot over medium-high heat. Add the ground seeds and curry powder and stir for 1 minute. Add the ginger and stir another minute.
Add the onions and saute until they begin to soften, about 3 minutes. Next, add the carrots, squash and lime peel and saute for another few minutes.
Add the chickpeas and broth and bring to a boil. Once boiling, reduce the heat to medium-low. Let simmer, uncovered, for about 30 minutes, or until the carrots are tender.
Remove from heat and let cool.
Stir in the lime juice and season to taste with salt and pepper.
Once completely cool, cover and store in the refrigerator overnight.
DAY OF SERVING
Preheat the oven to 350 degrees.
Cut the tops off of the pumpkins and remove the seeds.
Place the pumpkins on a foil-lined baking sheet and replace tops. Bake for 20 minutes, or until easily pierced with a knife. Keep warm.
Meanwhile, remove the soup from the refrigerator and pour back into a large pot or Dutch oven set over low heat. Cook, stirring occasionally, until heated through.
While the pumpkins are still warm, ladle the soup into the pumpkin bowls.
Garnish each pumpkin with a dollop of yogurt. Replace the tops on each pumpkin and serve hot.