Cooking with Imagine – Thai Pumpkin Curry Soup
Prior to working at Imagine, I hadn’t had much experience with Thai food. The first time I tagged along for lunch to Pin Kaow, I ordered a seasonal menu item, pumpkin curry, and it was love at first bite. Now every year around this time, I start to crave Pin Kaow’s pumpkin curry. This craving and my creative co-workers inspired me to create a Thai Pumpkin Curry Soup.
Thai Pumpkin Curry Soup
- Oil (I used coconut oil)
- 1 onion, diced
- 2 shallots, sliced thin
- 3 – 4 garlic cloves, minced
- 1 bottle Trader Joe’s Thai Red Curry Sauce
- 2 medium sugar pumpkins; seeded, peeled, and cut into 1-2 inch chunks
- Vegetable stock, enough to cover pumpkins (I used one 32oz. container)
- House seasoning (1 C salt, ¼ C black pepper, ¼ C garlic powder)
- 1 can lite coconut milk
- Cilantro to garnish
- In a large pot, sauté the onions, shallots, garlic and 1/3 C curry sauce in oil for a few minutes until the onion is cooked.
- Add the pumpkin and stir for five minutes to allow the pumpkin to soak up some of the flavor from the onions and sauce. Season with House Seasoning or salt and pepper, to taste.
- Add enough vegetable stock to just cover the pumpkin and simmer until the pumpkin is very soft (about 30 minutes).
- Add the rest of the bottle of curry sauce and blend everything together with a handheld stick blender or by transferring batches to a blender or food processor. Stir in coconut milk and check again for seasoning.
- Garnish with cilantro and enjoy!
P.S. Also in honor of my co-workers, this recipe is gluten-free, dairy-free, and vegetarian! Did I miss anyone?
Donna Namchek is the business manager at Imagine Communications. She can be reached at email@example.com.