Holiday Recipes

Published on October 25th, 2010 | by Zachary Shahan

2

Pumpkin Soup with Coconut Milk and Curry

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:

  1. Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it.
  2. Cut the peeled pumpkin slices into small chunks.
  3. Cook the chunks of pumpkin in water until soft — to start, some of the pumpkin chunks should be partially above the water.
  4. While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove.
  5. Once they have cooled a bit, blend the pumpkin chunks (with the “pumpkin water” that remains in the pot).
  6. Add 2 tsp. of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste.
  7. Chop parsley and add to the soup.
  8. 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)

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About the Author

is the director of CleanTechnica, the most popular cleantech-focused website in the world, and Planetsave, a world-leading green and science news site. He has been covering green news of various sorts since 2008, and he has been especially focused on solar energy, electric vehicles, and wind energy since 2009. Aside from his work on CleanTechnica and Planetsave, he's the founder and director of Solar Love, EV Obsession, and Bikocity. To connect with Zach on some of your favorite social networks, go to ZacharyShahan.com and click on the relevant buttons.



2 Responses to Pumpkin Soup with Coconut Milk and Curry

  1. Lainybins says:

    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

  2. Tricia says:

    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.

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