Pumpkin Thai Soup
I don’t work well in neat organized spaces. What you see is the finished product…and it looks put together and sometimes even beautiful. But that’s not me…well actually the beautiful part is….right? RIGHT?! 😉
When I cook — or do just about anything else in my life — I operate in a form of chaos. When I cook, I spread out. I take up every counter, use every spoon, and get flour on everything. And it’s not just in the kitchen. Like right now, on my dining room table, where I am sitting writing this, there are the following items: a cookie sheet, Windex, 10 new beautiful spice jars filled with spices, my camera, a glass of ice tea, a spray bottle filled with water, hair spray, a cat, shelving, a calender that only has bills written in it because I can remember everything else in life except bills, a sharpie, nail polish remover, labels, 3 Hershey’s chocolate bars, The Carrie Diaries book (haven’t started it–don’t ruin it for me), and some napkins that have a fat lady in a swimsuit saying “If the ice in your glass is melting, you’re not drinking fast enough.”.
I can’t explain to you why I need all of these things at this moment…except to tell you that I can’t work with out some kind of chaos. But out of the chaos I can make something magical happen…and that is what matters in the end. …I think.
I made this Pumpkin Thai Soup in my Mother’s PERFECT kitchen. I got pumpkin on every surface and all of her 11 spatulas. She just looked on in horror. If it wasn’t so divine, I think she would have killed me. We really loved this soup…it’s probably not Thai at all…but I really enjoyed it anyways. I loved the flavor and didn’t mind carving and peeling the pumpkin all that much after I tried the finished product! 😉
Pumpkin Thai Soup
- 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 veg stock
- Salt and pepper to taste
- cream or coconut cream – optional
- 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, stirring as needed.
- Stir in Thai Red 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. You may also use a regular blender, but be very careful and do small batches at a time.
- Drizzle cream or coconut cream on top and serve immediately.
- (You may also serve this soup cold if you prefer, but I think it was much better served hot.)
Loosely Adapted from Drizzle And Dip