The food blogging world has gone crazy for pumpkin! It happens every fall. Recipes for everything from pumpkin lattes to pumpkin falafel and beyond are coming into my in box. I haven’t joined the furor over pumpkin, but I have come across a recipe or two that has peaked my interest. This pumpkin soup for instance. Now, this soup recipe started out as this one from Dishing Up the Dirt. I was intrigued because the recipe called for preparing the pumpkins out of real pumpkins, rather than from a can or from frozen. I’d never actually done this before. So, I picked up a couple of pumpkin pie pumpkins from the market
and set about roasting and prepping these pumpkins for some yummy soup. It wasn’t until I got right into the recipe that I realized I didn’t like the spices called for in the original recipe. I know I should have read the recipe over first, but I assumed it was a Thai flavoured recipe. So, I changed spices in mid-recipe and came up with this beauty:
Thai Pumpkin Coconut Soup
2 pumpkin pie pumpkins (or sugar pie pumpkins)
1 tbsp. coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp. red curry paste
2 cups vegetable broth
1 can light coconut milk
1 large handful of cilantro, finely chopped
a few sprigs of cilantro, coarsely chopped
Wash the outside of the pumpkins, chop in half, coat the cut sides with a bit of veg oil, place cut side down on a baking sheet and bake at 375 degrees for about 30 minutes. The baking time may take longer or shorter depending on the size or your pumpkins. The pumpkins should be nice and soft when done. Pull them out of the oven and set aside to cool for a bit.
In the meantime, melt the coconut oil in a big pot over medium-high heat. Add in the onion and saute for several minutes until onions become translucent – you may need to add a bit of water or veg broth to prevent sticking. Add in the garlic and saute for a couple of minutes more. Turn the heat down a bit and add the red curry paste. You will need to stir and mash the paste to incorporate it into the onions/garlic.
Back to the pumpkins … scoop out the now soft and tender flesh and add to the pot, stirring everything together. The pumpkin flesh will puree itself as you stir everything together. Add the vegetable broth and stir well. If you like you soup nicely pureed and smooth, then put an immersion blender in the pot and give it a whirl. I left the soup as is because “Tom” and I like the little bit of pumpkin flesh nibbles in the soup.
Stir in the coconut milk and finely chopped cilantro over low heat, and stir until heated through.
Serve garnished with a bit of cilantro and a few pumpkin seeds on top of each bowl of soup.