I hope you all had a fabulous weekend! Unfortunately, I haven’t been feeling too hot this past week due to allergies. I’ve never lived in an area with so many trees, these fall allergies are hitting me hard! Since, I wasn’t feeling so great, I wanted to eat something comforting. I love me some Curry, but I especially love Curried Pumpkin! Normally, I would use fresh pumpkin that I’ve grilled or roasted…but I was sick.
A head of garlic
Onion (I prefer using the white parts of green onions, I used 3)
1 can of pumpkin
1 can of coconut milk, nothing special, I used the one full of fat
1 cup of almond milk
2 teaspoons of Thai chili paste
1 tablespoon of ginger
3 teaspoons of Curry
1 bunch of fresh cilantro
Salt & pepper to taste
Optional: 1 cup of veg broth (or if you want, you may use an animal based broth if you’re not Vegan/Vegetarian). I like the coconut flavor, but some people who aren’t used to it may want to add broth.
Saute your garlic and onions in your choice of oil. I used a little bit of safflower oil.
After you sauteed for 2 minutes, add ginger and chili paste. Saute for another 2 minutes.
Add pumpkin puree and Curry
Add coconut milk
Add almond milk
Mix well and cook for 15-20 minutes. Remove garlic and onions if you want to, I usually do because I don’t want anyone accidentally biting into a whole clove. Add salt and pepper to taste. Garnish with fresh Cilantro.
I got a coconut hater to enjoy this soup. They said it was an explosion of flavor: sweet, savory, and spicy. FYI: I didn’t use broth in their batch. 🙂 If you’ve never had this before, try to picture eating butternut squash and curry together. It’s such a treat!