3 Ingredient Thai Curry Pumpkin Soup
Thanksgiving is over (whomp, whomp). It is officially time to put away the fall decorations and pull out the winter ones. I don’t know about you, but I love to have fresh pumpkins around the house as decorations for the fall time.
I just hate to see them go to waste at the end of the season.
This year I made an effort to re-purpose my pumpkin collection. I went for a hike this morning and brought
some of my smaller gourds out to my favorite spot in the woods as a little snack for the squirrels and birds. I kept a small white pumpkin, my “squirrel poop pumpkin” (I’ll explain in a minute) to decorate with glitter and wintery things, so it will become a winter decoration. Finally, my sugar pumpkin, which was hijacked from a friend’s wedding (thanks Sam), was destined to become yummy soup. The soup itself has just 3 ingredients and couldn’t be easier to make. I roasted the seeds as a crunchy garnish and used the shell as a bowl, so the only thing that went to waste was the pulp around the seeds. Nice right? I also topped this one with some Swiss chard that I sauteed with garlic and ginger. My dad gave me a ton of Swiss chard from his garden, so currently it is going in every recipe. 🙂
Are you getting hungry yet?
Let me try to ruin your appetite with this little story about my “squirrel poop pumpkin”. I had a white pumpkin on my front steps last fall and the squirrels got to it. Even though I should have known they would see my pumpkin as a snack, I was pretty mad. Then this summer, I noticed a pumpkin plant on the edge of the yard growing these cute little white pumpkins. So, I decided that the squirrels must have eaten the seeds, pooped them out, and then a new pumpkin plant grew…hence, squirrel poop pumpkin…it could happen right?
Ok, back to the food!
The only time consuming part of this recipe is roasting the pumpkin. If you are in a rush, 2 cans of pureed pumpkin (not pumpkin pie filling), can be substituted. Or, if you have leftover butternut squash from Thanksgiving, you can use that too. Aaannndddd, if you have more than one pumpkin, this recipe can easily be multiplied. Enjoy your last pumpkin recipe of the season!
Happy eating and best health,
Dr. G
Notes
Want to roast your seeds? Take your reserved seeds and cover with 1 tsp olive oil and a pinch of salt. Spread them out in a single layer on a baking sheet. Roast at 250 degrees F for 30-40 minutes until crunchy and golden brown.
Ingredients
- 1 sugar pumpkin (about 2.5 lbs), cut into quarters and scoop out the pulp and seeds, set the seeds aside. If you want to use the pumpkin as a bowl, cut the top off and scoop out the pulp and seeds from the center.
- 1 cup almond/coconut milk blend or unsweetened plant based milk of your choice
- 1-2 Tbsp of red Thai curry paste, to taste
Instructions
- Preheat your oven to 375 degrees F while you prepare your pumpkin.
- Place pumpkin on baking sheet and roast in the oven for 45 minutes until some areas are golden brown and the flesh is soft.
- Remove the pumpkin from oven and allow to cool enough for you to handle it.
- Scrape out the pumpkin flesh with a spoon and place it in a blender.
- Add the milk and curry paste to the blender as well.
- Blend until smooth.
- Enjoy!
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