Autumn is synonymous with pumpkin and lately has been showing up in various forms from quick breads to pancakes to lasagna. Jack decided to try something with a little bit of a kick–Thai inspired pumpkin soup.
Ingredients:
About 3 pounds pumpkin, peeled and chopped
4 teaspoons oil
1 onion, chopped
1 Tablespoon ginger
4 Tablespoons curry powder
1 can coconut milk
1 3/4 cups chicken broth
Lime juice, sugar, salt and pepper to taste
Preheat oven to 350F. Place the pumpkin in a large pan for roasting and toss with half of the oil. Bake for about 30 minutes until golden and tender (test by pricking with a fork–it should be very soft down to the rind).
Meanwhile, saute the onion, remaining oil, ginger and curry powder until onions are softened, about 8 to 10 minutes. Scrape roasted pumpkin from shell into the pan along with the chicken broth and coconut milk, reserving about 3 Tablespoons for garnish. Mix well and bring to a simmer. Cook for 5 minutes. Cool slightly and place in blender until smooth. Return to pan and heat thoroughly, adding lime juice, sugar, salt and pepper as needed.
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| Add a splash of red with either sliced strawberries or red chilies for a spicy punch. |
One Response
Going to try this tonight!! Sounds yummy!