Ah, it’s nice to be back in Chiang Mai. First thing I did was outfit my kitchen. I’ve been cooking up a storm. This is my favorite new fall/winter soup, it’s the perfect warm-you-up soup or for me, it’s a lovely reminder of being home in New England with a little Thai influence.
The recipe is super easy. Total time was about 15 minutes.
- 3-4 cups chopped pumpkin
- 1-6 tbsp red curry paste (I use a lot, but I love spice)
- 1 container of coconut milk (16.9 fl ounces)
- Optional (I’ll explain below): red chili flakes, 3 cloves garlic, 1 tbsp ginger, 1-2 cups chicken broth
The pumpkins in Thailand look more like gourds to me, but they taste about the same as the orange ones back home:
This what we use for Thai curry paste in Thailand and it’s the same as those little glass jars of red curry paste you can find in the “ethnic” (or whatever they call it now) section in US grocery stores. The first time I made this, I used about 3 tbsp or half a package. It wasn’t hot enough (for me). The second time I used the whole thing. Face-melting occurred. It was awesome.
This brand of coconut milk might even be available in the US, but truly it makes no difference what you use.
1. Chop the pumpkin up.
2. Boil it until very soft. Drain the water.
3. Throw the curry paste, coconut milk and pumpkin into a blend or food processor and blend until smooth.
4. Optional: top with red chilli pepper flakes (as seen below). Salt to taste.
More optional steps:
You can add ginger (1 tbsp) and garlic (3 cloves) to the mix (add to the blender first, blend till smooth, then add the pumpkin/coconut milk, you can add a little water to help with blending). I also tried it with 2 cups of chicken broth to thin it out a bit and to add some more saltiness to the dish.
The perfect comfort food (as shown without the chicken broth, it’s very thick):