Recipe: Thai Curry Pumpkin Soup
We have discovered the perfect Halloween/ Autumn seasonal recipe! Nichole and I had been searching for a good meal to make that included pumpkin (besides the famous pumpkin dark chocolate cookies). Many of the dishes we found were made with squash or didn’t sound very appetizing, until Nichole found this great spicy pumpkin soup recipe.
This is a great meal to use the season’s favorite vegetable to boost your list of healthy, delicious, and warm meals as the weather cools off and (hopefully) before any snow falls.
We adapted our recipe from this entry on 101cookbooks.com
Ingredients: (serves 4)
- 2 pie pumpkins (seasonally available)
- (1) 14oz can of coconut milk
- Red Thai curry paste
- Olive oil
- Cut the pie pumpkins into quarters (I suggest using a strong knife, serrated is better – see above), be sure to save some of the pumpkins seeds to roast and add to the finished soup.
- Roast the pumpkin quarters at 350° for an (1) hour.
- When the pumpkin has cooled, scoop it off of the skin into a good sized pot.
- Put light olive oil on a cookie sheet and roast the saved pumpkin seeds for about 6min on each side, until crisp and crunchy, but not burnt.
- Add the can of coconut milk and 6 teaspoons of Red Thai curry paste and bring to a simmer.
- Use a food processor, blender, or hand mixer to puree the delicious mixture while adding cups of water to attain the desired consistency.
- Eat with garnish of parsley leaves, sourdough bread for dipping, and a chilled glass of Reisling wine.