• Sharanya Raghunath

Spicy Red Curry Pumpkin Soup

Fall is a time when our body craves warm comforting food. We replace our salad with soups, and add warming spices like cloves, cinnamon, and star anise to our meals. Summers are dominated with fresh greens and citrus foods, while, fall is all about the squash. This recipes celebrates the combination of pumpkin, spices, and the added heat of red curry paste.



Thai food is one of my favorite cuisines but sometimes the fat from the coconut milk upsets my stomach. In this recipe I will show you how to achieve the velvety texture of Thai curry without using an entire can of coconut milk. Enter, cannellini beans! This power house will add protein to you soup while keeping it's smooth and creamy texture.


Ingredients

2 cloves of Garlic

1/2 C of Chopped onion

1 Bay Leaf

1 star anise pod

1/2 Can of coconut milk

2 tbs of Red Curry Paste

1 can of Cannellini beans

1 inch Ginger, chopped

1 C of Pumpkin Puree

2 C of Vegetable broth

1 Tbs of Sesame Oil



Methods
  • In a saucepan, add 1 Tbs of sesame oil.

  • Once the oil is hot, add the bay leaf and star anise. Let the spices cook for 30-60 seconds.

  • Add the onion and garlic and saute until the onions are translucent.

  • Add the pumpkin puree, beans, ginger, and the red curry paste. Cook for 2 minutes until the ingredients are well combined. Add a splash of water if the vegetable stock to the bottom of the saucepan.


  • Add the coconut milk and the veggie broth. The broth will help de-glaze the pan.

  • Let the soup come to a boil. Lower the heat and let the soup cook for 5 minutes.


  • Turn off the stove. Remove the bay leaf and the star anise.


  • Using an immersion blender, blend the soup to achieve a smooth consistency. I like some texture, so I blend till the beans are pureed. If you prefer a smoother consistency, use a high speed blender.

  • If the soup is too thick, you can add more vegetable broth but make sure to reheat the soup.


  • Garnish with cilantro, jalapenos, and a drizzle of coconut milk.


This recipe serves as a perfect starter for your Thanksgiving dinner. If you are like me and cannot wait that long, this is a perfect recipe for a weeknight meal. If you make any of my recipes, make sure to tag me on Instagram.





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