Thanksgiving Soup: Part 1
Wednesday, November 23, 2011
Photo courtesy Dwight Smith\iStockphoto
To make Thai-spiced pumpkin soup, you can use a medium-sized pumpkin or two to three winter squash, such as butternut or acorn.
This year, I get two chances at Thanksgiving. Our family will postpone until the weekend for our major get-together, and my assignment for that one is my favorite Brussels sprouts recipe, which you can find here in my blog on The Cabbage Family. On Thursday, we’ll have a quiet pre-quel with friends to cook together “Big Chill”-style and be less traditional.
One of the lovely pumpkins I grew with my gardening group has already been made into pumpkin-bean-sausage soup; for the holiday, I’ll use another pumpkin to make a Thai-influenced version. Stay tuned for leftovers with Asian touches as well.
Thai-spiced Pumpkin Soup
Start small with Thai curry paste and then keep tasting until the soup reaches the heat you like.
- 1 medium pumpkin, or 2-3 other winter squash, such as butternut or acorn
- 1 quart box vegetable broth
- 1 14-ounce can coconut milk
- 1-6 teaspoons red or green Thai curry paste
- 1 lime
- 1 stalk lemon grass (optional)
- salt, to taste
Carefully cut each squash/pumpkin into large pieces, removing seeds and membranes. Bake, covered, in a greased baking pan, skin sides down, at 350 degrees Fahrenheit for about an hour or until the pumpkin is tender when pierced with a fork.
When cool enough, scoop the pumpkin flesh out of the skin into a large pot over medium heat. You should have about six cups of pumpkin (somewhat more or less can work, too). Add the coconut milk and curry paste. Simmer gently for 10 to 15 minutes. Remove from the heat and puree with a hand blender. Now, add enough broth for a thick, soupy consistency, as thin as you like. Adjust the seasoning. Before serving, squeeze in the juice of one lime. Chop the soft, inner part of the lemon grass and sprinkle it on the soup as an optional garnish.
Read more of Locavore Recipes »
Be the first to submit a comment »
Give us your opinion on Thanksgiving Soup: Part 1.