We had a sort of big pumpkin festival here in Wrocław (Poland) a couple weeks ago. We decided to pick up a pumpkin, a butternut squash and some other hard squash that I had never seen before. Neither of us had ever made pumpkin soup before. We were excited to make a good, wholesome, creamy soup and got even much more excited after buying some delicious “Thai Pumpkin Soup” made with coconut milk and Thai curry from a couple selling linen clothes and this homemade soup at the festival.
To be honest, while I was working away here on the computer, Marika did most of the work. Although, I did participate in the cutting and peeling of the pumpkin.
The end result was so delicious, really a special soup — we ate it for every meal, I think, and finished it all in one day. I posted about it on Facebook and triggered by a comment from an old friend of mine to share the recipe, I decided to write a short article on it and share it with all of you here as well.
Pumpkin, Coconut Milk, Curry Soup
Ingredients:
- 1 medium-sized pumpkin
- 1 can of coconut milk
- curry paste of your choice
- curry powder of your choice
- 3 cloves of garlic
- 2 small onions
- 1/2 bunch of parsley
- salt
How to prepare and cook:
- Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it.
- Cut the peeled pumpkin slices into small chunks.
- Cook the chunks of pumpkin in water until soft — to start, some of the pumpkin chunks should be partially above the water.
- While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove.
- Once they have cooled a bit, blend the pumpkin chunks (with the “pumpkin water” that remains in the pot).
- Add 2 tsp. of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste.
- Chop parsley and add to the soup.
- Enjoy!
Hope you like this pumpkin soup. (Unfortunately, we didn’t take a picture of the pumpkin or the soup before we ate it all, but if I remember correctly, the pumpkin was similar to the one on the right in the picture above.)
By the way, we made basically the same thing with the butternut squash a couple days later. It was good as well, but we preferred the pumpkin one :D
Photo Credit: Dimitri N. via flickr (CC license)
I’ve just bought a house in the south of France that came with two huge veg plots. On a forage this morning I found a mass of pumpkins and made this soup for lunch. Quick, delicious and warming ~ everything an autumnal soup should be! Both husband and I are converts now ~ thank you so much. We will be making this again (and again ~ judging by the sheer number of pumpkins we’ve discovered on our land….)
xx
Your pumpkins look like Kabocha squash, in particular Red Kuri, they’re popular in Japan, see http://en.wikipedia.org/wiki/Red_kuri_squash . We grew them this year and they’re wonderful.