Every fall I look forward to visit the Pumpkin festival (Kurbis fest) held in Ludwigsburg, Germany. Thousands of Pumpkins, hundreds of varieties and different themes each year. This year the theme was “Flight”.
Like the variety in Pumpkins there were different varieties of dishes all with pumpkins: Pflammkuchen, risotto, grilled vegetables with pumpkin rice, soup, pumpkin seed pesto pasta, pasta with pumpkin sauce, roasted and flavoured pumpkin seeds, pumpkin popcorn, pumpkin shorle (fizz water with pumpkin juice), to name a few!
After tasting these mouthwatering dishes, I thought I should try few of them at home. This was the first time I tried the orange pumpkin. Yeah! Never tried before! I prepared spiced pumpkin cake with caramel sauce, pumpkin wedges and soup. I would like to share my simple pumpkin soup recipe.
Chopping pumpkin is a tedious job. Its hard to cut. So I cut it into half and scoop out the seeds, then bake it in the oven for 30 minutes. Once baked allow it to cool and the skin comes out very easily. Puree the pulp and it can be stored in the freezer.
Thai Pumpkin Soup.
Duration: 10 minutes
1 1/2 cup – pumpkin puree
1/2 cup – coconut milk
2 cups – water
1 tbsp – green Thai curry paste
1 tsp – sugar
salt to taste (Thai curry paste will also have some salt)
pumpkin seed oil or chilli flakes for garnishing
Add the puree and water in a pan and heat it. When its about to boil add Thai curry paste and salt, later stir in coconut milk. Do not boil the soup for long after adding coconut milk. Serve it in a soup bowl and garnish with pumpkin seed oil and chilli flakes.