Pumpkins and I didn’t always get along so well. There were a few years there when we flat out wanted nothing to do with eachother. Correction – I wanted nothing to do with it. I lumped it into the category with all those other confused vegetables – sweet potatoes, butternut squash etc, you know, the ones who call themselves veggies (and therefore should be savory) but actually have that sweet taste.
Yea, I wasn’t a fan.
If I ever saw any of these veggies on a menu or was offered them I mentally scrunched up my nose and offered a polite, no thanks. And it wasn’t until I went to an amazing Thai restaurant (seriously the best Thai food in the US) in Washington DC (Thai X-ing for those in the area) that I finally put my judgement aside and gave pumpkin another shot.
The dish that changed it all was a salmon pumpkin curry with coconut milk and red curry paste. I kid you not, the dish was so good I almost felt tears of joy rolling down my cheeks. Not quite, but close.
Ever since that moment I’ve been open to pumpkin in all forms and gladly welcome it on the dinner table.
I had already tried pumpkin with red curry paste once before and knew that these two were made for each other.
The soup also contain the other Thai classics; garlic, kaffir lime leaves, lemongrass, fish sauce, coconut cream, etc, you know, who whole gang is here. With such a promising list of ingredients expectations were high.
This soup did not disappoint. It was creamy, dreamy, decadent, everything I ever wanted in a soup and more. Think regular pumpkin pureed soup but taken to the next level. Pumpkin soup with an air of sophistication and a deep flavor profile.
Are you with me? Have I convinced you yet?
Sweet potatoes and I still haven’t quite made up, but pumpkins, pumpkins are becoming my new best friends.
Looking for a Thai pumpkiny curry sans the soup? I’ve got you covered, – check out my Thai Squash Red Curry
- 2 pounds pumpkin, cut into cubes
- 4 cloves garlic, chopped
- 1 medium onion, chopped
- 4 stems lemongrass, outer layer removed and finely diced until the purple no longer shows
- 1-2 tablespoons red curry paste
- 4 cups vegetable stock
- 4 tablespoons fish sauce (substitute gluten free tamari/soy sauce for vegan version)
- ⅓ teaspoon salt
- 1 tablespoon white sugar
- ½ cup coconut cream
- 3 tablespoons fresh lime juice
- 6 kaffir lime leaves, rolled up and very thinly sliced
- 3-4 tablespoons oil
- Heat oil over medium heat in a large saucepan. Add garlic, onion, lemongrass and red curry paste. Cook, stirring frequently until aromatic.
- Add cubes pumpkin and vegetable stock (making sure stock covers the pumpkin). Add fish sauce, sugar and salt. Bring to a boil and simmer until pumpkin is soft. Add more stock if needed.
- Add coconut cream, bring to a boil and simmer for 1 minute.
- Remove from heat and add lime juice. Mix.
- Process in blender or food processor until smooth and creamy.
- Serve garnished with kaffir lime leaves.
Recipe from Time for Lime Cooking School