Sunday, December 26, 2010

Random Holiday Recipe: Thai Pumpkin Soup

Tired of eating bland holiday food? Want to make a dish that looks appropriate (ie, liquid, warm, orange-ish) but packs a wallop?

Yes, I know, it's now too late for the holidays. But maybe you need a way to get rid of an extra can of pumpkin. This also works for that.

Here you go. From my battered, ridiculously titled (and of unknown origin) Pumpkin: A Super Food for All 12 Months of the Year cookbook:

Thai Pumpkin Soup

1 tbsp butter
1 onion, chopped up
1 tsp ground ginger
5 cloves of garlic, minced
2 cups canned pumpkin
1 1/2 cups coconut milk
1 1/2 cups skim milk
1 tbsp Mae Ploy green curry paste
pinch of dried thyme
1 tsp lime juice
1/2 tsp salt

Melt the butter and fry up the onion until it's nice and soft. Add all the rest of the ingredients, blend everything in the blender until it's nice and smooth, and warm up until it's the temperature you want. Boom! Done.

1 comment:

Francois said...

Thanks Walt !
I just tried it for lunch, with some fresh pumpkin. I was a bit optimistic on our curry paste, so it ended up as hot as in Thailand !!!