Fall is officially upon us. Yes, even here in Arkansas, we’ve already experienced the first glimpse of the crisp, cool weather that comes with fall. So what does that mean? It means it’s time to dig out those comfy sweaters, jackets, and heavy blankets. It’s also time for football, tailgating, chili, hot apple cider, hot cocoa, pumpkins and pumkin carving and all of the other wonderful, delicious foods that go along with fall. As much as I hate to see summer end and all of the wonderful, fresh garden vegetables go away; I can’t wait for fall! I’ve been craving hearty soups and stews as well as all things pumpkin, apple and every other food that makes you feel all warm and cozy…and fall-like!
I have so many different recipes bookmarked for this fall and winter, I hope I can make it through all of them! So far I’m off to a good start with this Pumpkin Thai Soup. I saw this soup last fall on The Novice Chef’s blog and I knew I had to make this. I didn’t get a chance to make this soup last year, I had so many things going on that by the time I got ready to make it I couldn’t find a pumpkin worth buying let along carving. Needless to say this was at the top of my list to make this year, I’m so glad pumpkins are back in season because this soup came to mind with the first day of cool weather. This soup was definitely worth the wait; it met every expectation on and then some. This should definitley be on your “must make” list this fall!
Pumpkin Thai Soup
Ingredients:
2 Celery stalks-sliced
1 Carrot, sliced
1 Onion, roughly chopped
3 Tbsp olive oil
1 1/2 Pounds fresh pumpkin, cubed
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter chicken or vegetable stock
Salt and pepper, to taste
Cream or coconut cream, optional
Directions:
In a large stock pot, heat olive oil over medium heat. Add celery, onion, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.
Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.
Process with a food processor or an immersion blender, being very careful not to burn yourself.
This process may also be done using a regular blender, but be very careful and do small batches.
Drizzle cream or coconut cream on top and serve immediately
Recipe Source: TheNoviceChef, originally from Drizzle and Dip
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