I eat pumpkin all year round. Love it in cookies and bread and energy bars. When the bright orange gourds start showing up in the stores and farmer's markets it is time for soup! Pumpkin Soup! Made with the real thing and not the canned puree. Here is the recipe in photos.
Wash your pumpkins and prepare a baking tray.
Slice the pumpkins in half.
Scoop out the seeds and save for later.
Toasting instructions to follow.
Bake on 350F for one hour until meat is fork tender. Scoop out the meat and put into a large bowl.
In a large pot put 2 TBS of red curry paste. Heat on medium until warm, about 2-3 minutes. Add the pumpkin 2 cups water and 2 TBS of extra virgin olive oil. Using an emersion blender, puree until smooth. Add one can of coconut milk, 1/2 TBS chili powder, 1/4 TBS curry powder, and one clove of garlic. . Salt to taste. Simmer until you cannot stand the smell any longer and MUST ladle yourself a giant bowl full.
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| Coconut Curry Pumpkin Soup |
Wash the scooped seeds and remove the orange fleshy bits.
Sprinkle foil-lined pan with olive oil, spread out seeds. Sprinkle on top of seeds salt and pumpkin pie spice. Toast in oven at 200 to 250F until dry and toasted, about 30-45 minutes.
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