After yesterdays Spicy Vegetable Soup, to day I feel like something a little bit similar so I’ll go with pumpkin, Just a piece of pumpkin not a big one. Pumpkin is a versatile vegetable both in the east and in the west.
Mashed pumpkin made exactly like mash potatoes is really nice and rich and has a nice sweetness. Pumpkin made into a pie is just as good; in fact I have a few orders already lined up to Thanksgiving this year. Then Pumpkin cooked as a thick curry and without coconut milk as it thickens itself is really so so nice. That is the base of my soup today actually.
Pumpkin is also used as a dessert in Thailand. So its versatility is boundless. You could make a cream of pumpkin soup with this recipe by just adding some cream to it later, but today I am going to have lumpy pumpkin soup because I really cannot be bothered taking out the food processor and all as I have a few cakes to make today and lots of preparations to organize for orders on Friday and Saturday as I have two classes on Saturday so I have to make sure the girls can organize the staff.
I am talking so much about the good of pumpkin and just a few years ago I would not even touch it because I hated it, it was punishment food to me…. I suppose when you’re younger your appreciation to food is different and anything that looks orange and in pieces is yucky. But not anymore…. I can just eat pumpkin curry on its own, as long as it’s not too spicy.
Spicy Pumpkin Soup
Pumpkin ¼ piece depending on size
Green Peas ¼ cup
Onion 1 to be blended
Garlic 2 – to be blended
Curry Powder ½ tsp or a little more
Salt and Pepper to taste
Water 1 cup or so
- Boil onions, garlic and pumpkin together till pumpkin is soft. You may need more water, but don’t add too much.
- Add in curry powder and seasoning. Simmer on low flame till pumpkin is soft and pulpy.
- Lastly add in Green Peas. Serve hot.
Easy isn’t it. And it will be tasty for sure.
Photos will follow later today