It’s almost turkey day, and I have to tell you – I had to put this pumpkin soup on our Thanksgiving menu! I have a friend who is an amazing cook, and he recently invited us over to their house for this pumpkin soup! I was floored at how GREAT it was, and he has graciously given me the recipe and even made it for us to add to our Thanksgiving table!
I was a little intimidated to try this recipe because I thought it would be so hard and complicated, but it is so easy to make and even easier on your tummy! Pure goodness! You have to try it; it’s truly amazing! You can garnish it with some warm boiled shrimp, too! Don’t take my word for it – GO AHEAD and try it; you might like it! 🙂
- 5 small Hokkaido pumpkins, de-seeded and cubed
- 6 liters (6.3 quarts) vegetable stock
- 150g/1 cup red Thai curry paste
- 9 medium potatoes, cubed
- Salt and pepper
- Balsamic cream
Place pumpkin in a hot pan with oil and sear the pumpkin cubes. Deglaze with the vegetable stock, cook for 10 minutes, add potato cubes to the broth, and cook for more 10 minutes on medium heat. Add the red curry, then purée the soup in a blender or with immersion blender. Add salt and pepper to taste, and garnish with lines of balsamic cream.
Recipe and photo provided by Babak Arandan!