Thai Pumpkin Soup

I’ve had a pumpkin staring at me, waiting to be eaten for weeks. As our current knife selection isn’t very good, the idea of using one of our puny knives to hack into a giant pumpkin wasn’t very appealing. But all this rainy weather we've been having has had me craving soup and so yesterday I finally attacked the pumpkin. This recipe is very quick and easy! There are several “boat” modifications that I made in making this soup that would definitely be made easier on land. I used my pressure cooker to cook the pumpkin quickly since we have a finite supply of gas that we need to conserve. It would also be just as easy to microwave it. Also, if I had have had an immersion blender available, I would’ve used it to puree the soup. As I didn’t, I mashed the pumpkin prior to adding it to the pot to semi-liquefy it and I actually liked the rough consistency that we ended up with.

Thai Pumpkin soup

~ 6 servings

4 tbsp Thai green curry paste

2 tbsp peanut oil

1 onion, diced

4 cloves garlic, minced/diced

1 medium pumpkin, cooked, peeled & mashed

1 can coconut milk

Coriander/Cilantro, to garnish

1. Pan-fry the curry paste for about 1 minute. Add the oil and onion and cook until translucent, then add the garlic and cook for ~ 1 minute more.

2. Add coconut milk and mashed pumpkin. Stir. Cook for ~ 5 minutes to let the flavours mesh.
3. Garnish with cilantro and enjoy!