A few friends have asked me for my pumpkin soup recipe, so here it is!
1 whole pumpkin peeled
2-3 Orange kumara, peeled
Red Thai curry paste
3-4 cloves garlic, crushed
1-2 white onions, finely chopped
1 can coconut cream/milk
4-5 dried Kaffir Lime leaves
A bit of cayenne pepper
handful of fresh coriander, chopped
salt to taste
water (to dilute pumpkin puree if needed)
Cook pumpkin/kumara in pot of boiling water until mushy. Blend with a hand mixer (drain enough water to prevent the mixer from sending pumpkin flying… I have some stories of how I learned this lesson!) Add enough water — cup by cup — til it’s just a little thicker than you like your soup. Add onions and dried Kaffir lime leaves.
In a small bowl, combine about a dinner table spoon of red curry paste, crushed garlic, cayenne pepper, and coriander (you don’t need much cayenne, as the onion, red curry paste, and coriander give it some kick). Mix with a little water, enough to make a paste. Add to pumpkin puree on stove, stir. Add coconut cream; If you use coconut cream, you may not need to add the whole can, maybe half? If you use coconut milk, the whole can might taste better. (Add more water now if it’s still too thick.) Add salt to taste. Ready to eat when you are!
I think that’s it. This is one of those recipes that you don’t really need to know the measurements, just the ingredients, and you decide how much of what flavors you want to taste in it. I make it slightly different every time. And I would imagine you could do this in a slow cooker, I just haven’t tried yet.
