Pumpkin Soup

Thai Red Curry Pumpkin Soup

This recipe is perfect for clearing your house of late fall pumpkins. It is easy to make and adaptable to suit your needs. Make a batch and freeze the leftovers for later use. Below I suggest some optional ways to experiment with the base soup.

ingredients:

2.5 cups fresh cooked pureed pumpkin (or canned pumpkin but be sure it is not pumpkin pie)

1 can coconut milk (I use lite)

1.5 tsp Thai red curry paste

1 tsp grated ginger

1 tsp soy sauce

salt and pepper to taste

1. if using a fresh pumpkin, pre-heat oven to 400 and bake the pumpkin until tender to the touch with a fork, allow to cool and remove the pumpkin flesh from the skin

2. on stovetop, combine cooked pumpkin, coconut milk, Thai red curry paste, ginger & soy sauce

3. cook over low heat for about 20-25 minutes until ingredients have thoroughly blended, adjust by adding more red curry paste to desired heat level and salt and pepper to taste

optional upgrades:

Cilantro Pesto Garnish

in a food processor, pulse 2 heaping handfuls of cilantro + handful of almonds + 1/4 cup minced red onion + diced serrano chile. while blending ingredients, slowly pour 2 tbsp olive oil until pesto begins to form a smooth consistency. top each soup bowl with garnish.

Shrimp or Mussel Curry

over low heat, thin pumpkin soup with 1.5 cups seafood or vegetable stock, taste and adjust with salt or red curry paste as needed, then add 1 lb raw shrimp or mussels and cook until shrimp turn pink or mussels fully open (discard any unopened mussels). serve with steamed rice. garnish with fried shallots.

Chickpea, Leek & Red Pepper Curry

heat olive oil over low heat on stove top, add minced garlic to soften, add sliced leek rings & coarsely chopped red peppers and saute until leeks appear translucent. meanwhile add 1 can of chickpeas to pumpkin soup. once ready, stir in sauteed vegetables and cook for an additional 2-3 minutes.