This past Summer, I was stuck on cauliflower and all the wonderful edible things that could be made from it.
Well, the vegetable obsession saga continues. This Autumn, I am obsessed with PUMPKINS.……
Through the fall and winter months there are a good number of vegetables and fruit that guarantee a seasonal supply of nutrition. Pumpkin is a particularly good example, capable of being stored for several months. Low in cholesterol and sodium, it is also a good source of vitamins A, B6, C and E, thiamin, niacin, iron, magnesium, phosphorus, potassium, copper and manganese.
Just like with any type of food, people tend to fall into two camps when it comes to pumpkin flavored foods; they either love it or hate it. If you are in the ‘love it’ camp then read on. Because I think that you are going to love this Thai inspired recipe that is perfect for the transitional days of Autumn to Winter.
For the Soup:
4 pounds fresh pumpkin flesh, peeled and chopped into large chunks
1 yellow onion, chopped
Two 15-ounce cans organic coconut milk
4 cups vegetable stock
4 Tablespoons extra virgin olive oil
1 teaspoon Kosher salt
For the Red Curry Paste:
2 Thai red chillies
2 teaspoons ground coriander
1 teaspoon ground cumin
4 lemongrass stalks, tough outer leaves removed and chopped
2-inch piece of ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 red onion, finely chopped
grated zest and juice of 2 limes
1 Tablespoon fresh cilantro, chopped, for garnish
Preheat the oven to 350°F.
To make the red curry paste, simply place all of the ingredients into a blender and process until it turns to a paste. Remove to a non-metallic bowl, cover with plastic wrap and set aside.
Place the chopped pumpkin flesh on a baking sheet, sprinkle on the salt and drizzle with half of the olive oil. Put in the pre-heated oven for about 30 minutes or so, until the flesh is soft when pierced with a sharp knife. Remove from the oven and set aside.
Heat the remaining 2 tablespoons of olive oil in a Dutch oven or a large saucepan over a medium heat. Add the chopped onion and cook, stirring, for 5 minutes until it is soft and translucent. Add the pumpkin flesh and the red curry paste. Quickly stir to combine and then add the coconut milk and the vegetable stock.Bring the contents of the pan to a gentle simmer, lower the heat and cover the pan. Cook for another 10 minutes, stirring occasionally, then remove from the heat and allow it to cool for a another 10 minutes.
Put the soup into a blender, doing so in several batches and process until smooth. Return the blended soup back to the Dutch oven or stock pot and reheat gently, simmering, and NOT boiling.
Serve the hot soup in bowls, garnished with the chopped cilantro.