I’m pretty disappointed at the overblown pumpkin frenzy this season. It came earlier than usual, and everyone is trying to cash in on it. Sadly, this led to a lot of sub par pumpkin treats – most of which aren’t even reminiscent of pumpkin. I love the taste of pumpkin. I mean, I like it sweet, savory, and all by itself. But even though I look forward to pumpkin season all year, this will likely be the only pumpkin recipe from me until next year. I’m just over it. But the recipe I have to share with you today is different from your typical pumpkin pie or muffins. This is one of the many fantastic ways to use pumpkin in a savory application. Pumpkin is also an amazing fruit (that’s right – it’s technically a fruit, along with all its squash cousins!) with awesome nutritional qualities! It’s low in calories (when not in dessert-form), a good source of fiber, and an excellent source of vitamin A. It also boasts some vitamin C, copper, and manganese in smaller amounts. Oh, and it’s delicious and versatile!
A few months ago, I bought some toasted pumpkin seed oil, and I’ve been patiently awaiting pumpkin season ever since. It’s supposed to be excellent for things like salad dressing and pasta, and I have no doubt! But I really wanted to use it in a soup to compliment pumpkin. The oil has a rich toasty taste – you can definitely tell its source! I will be experimenting more with it in the future, for sure. It has a low smoke point, so it’s not good for high temperature applications, but it’s great for using raw, and for roasting and light sautéing. You can absolutely make this soup without it, though.
I also recommend using an immersion blender for this recipe, but a plain old blender will work, too.
This soup is the perfect dinner on a cold fall evening. It’s quick and easy, and the flavors won’t disappoint! The coconut milk brings a creamy quality to it, without going overboard on calories or cholesterol – and that makes it vegan friendly, too! You’ll love how filling the soup is, and the slightly spicy notes from the Thai curry paste really complete it. I used a whole pumpkin that I roasted in the toasted pumpkin seed oil, but canned pumpkin (not pie filling) will work just as well and save time. I also roasted the pumpkin seeds in the oil, with a little salt and pepper.
Roasted pumpkin seeds are one of my very favorite fall treats, and they make the perfect garnish. What I learned this year from other bloggers is that there’s no need to drive yourself crazy cleaning the seeds. Just separate them from the “guts” as much as you can and toss them on a cookie sheet. No oil really needed, but I’ve been dying to use my new oil! Roast at 400 degrees for about 20-30 minutes – toss halfway through. And that’s it! Any of the remaining pumpkin pieces roast up nice and crunchy, and you’ll love it!
Now for the main event!
THAI PUMPKIN CURRY SOUP
1 Tbsp Olive Oil
1 medium Onion, Chopped
2 ½ – 3 cups Pumpkin Puree
1 can Lite Coconut Milk
1-2 Tbsp Thai Red Curry Paste
1. In a large pot, heat olive oil and sauté onion until soft and translucent.
2. Add pumpkin puree, coconut milk, and red curry paste, and bring to boil.
3. Blend with immersion blender until smooth. Alternately, puree soup in blender in small batches. Return to pot and bring to simmer.
4. Serve hot, garnished with toasted pumpkin seed oil and toasted pumpkin seeds.
Happy, healthy eating!