Sneaking This One In

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Green Curry Pumpkin Soup

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Green Curry Paste - The Duo Dishes

Just because Halloween and Thanksgiving have passed, that does not mean that the pumpkin has to disappear until next year. If you are tired of pies and muffins, why not hop into the savory zone and blend that puppy up into a soup. If you have frozen puréed pumpkin (or one more can of pure pumpkin purée) in your kitchen, make use of it! Here is a creamy Thai-inspired soup that will have you slurping straight from the bowl.

Green Curry Pumpkin Soup Collage - The Duo Dishes
With several bags of frozen pumpkin purée in the freezer, it was time to kill one more Ziploc’d batch. Once thawed, the perfectly orangey-yellow blend still had that freshly roasted flavor from just a few weeks earlier. The base of the soup is a simple trio of celery, shallots and garlic with enough ginger and scallion to add some zip. It’s the green curry paste–a mix of lemongrass, galangal, green chilis and more–that takes the soup to the next level, along with a heavy helping of coconut milk. The final soup is super creamy and filling with a warming spice that lingers in the throat. Yep, it’s pumpkin, but in a whole different way.
Green Curry Pumpkin Soup - The Duo Dishes

Green Curry Pumpkin Soup
Recipe type: Vegetarian
Cuisine: Thai
Serves: 8
  • 2 tablespoons vegetable oil
  • 2 large stalks celery, chopped
  • 1 large shallot, chopped
  • 2 cloves garlic, sliced
  • 1 tablespoon fresh chopped ginger
  • ½ serrano pepper, with seeds, chopped
  • 2 teaspoons kosher salt, plus more as desired
  • 2 cups vegetable broth, plus more as needed
  • 2 ounces green curry paste
  • 32 ounces pure pumpkin purée
  • 1 bunch scallions, whites and pale green parts, sliced
  • 14 ounces light coconut milk
  • Fresh chopped parsley, for garnish
  1. Heat the oil over a medium high flame in a large sauce pan. Once hot, add the celery and shallots, cooking for 5 minutes, or until softened and translucent.
  2. Add the garlic, ginger, serrano pepper and salt, and cook for another 5 minutes. Add the vegetable broth and green curry paste, bring the liquid to a boil, then reduce to a simmer. Cook for 10 minutes, then remove from heat.
  3. Stir in the pumpkin purée and scallions. If you have an immersion blender, blend the soup in the pot until smooth. If using a standing blender or food processor, blend the soup in small batches, transferring the mixture to another sauce pan.
  4. Place the sauce pan over medium heat again, and bring the soup to a light simmer. Pour in the coconut milk, stirring to blend well. If you prefer your soup thinner, add more vegetable broth to thin it out. Once the soup is warmed through, season to taste, if necessary, and garnish with parsley, if desired.

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3 Responses | TrackBack URL | Comments Feed

  1. The soup looks fantastic. I just bought a small bottle of green curry powder…do you think it will work too?


  2. I love thaï flavors and my last try with a red kuri squash soup flavored with coconut and ginger was a delish… Definitely trying this one very soon!


  3. Holy smokes! That soup looks and sound fantastic and I don’t even like pumpkin. This is the first pumpkin thing I have seen this year that really appealed to me. I would try this in a heartbeat.


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