An autumn holiday would not be complete without pumpkins. We carve faces into them, tour pumpkin patches, search for the The Great Pumpkin, drink pumpkin spice lattes, and make pumpkin rolls and pies. At Elohee, we love the nutrients found in the pumpkin and cook with it as often as we can when it is in season, One of our favorite soups is Thai Pumpkin Curry Soup that Elohee chef, Craig King, pours his love into and warms us with on these cooler evenings. This soup is a warming, extravaganza for your taste buds.
Thai Pumpkin Curry Soup
2 tbsp. toasted sesame oil
2 large onions (yellow) chopped
3 cloves of garlic
2 lbs. pumpkin from fresh small pumpkins after peeling and seeding
2 stalks of lemongrass chopped in 3 pieces
1 lb. ginger root
1 bunch cilantro
2 qt. veggie broth
1 can coconut milk
tamari to taste
- In a large stock pot heat veggie broth.
- In a sauté pan heat toasted sesame oil to medium high heat.
- Add onions and garlic.
- Sauté till browning (approx. 5-9 minutes).
- Add chopped pumpkin and chopped and peeled ginger.
- Sauté 5-7 more minutes.
- Add finely chopped cilantro saving a few sprigs for garnish.
- Add all ingredients from the sauté pan to the broth heating in a stock pot.
- Slow simmer all ingredients for at least 2 hours or as long as possible.
- Puree before serving.
- Add tamari to taste.
- Top with cilantro.