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Panang Pumpkin Soup

This hardy Panang Pumpkin Soup is perfect for a cool autumn day. Serve with bread. Servings: 2



Ingredients

  • 10 oz Delicata pumpkin

    • Or any pumpkin of your choice

  • 10 oz Cinderella pumpkin

    • Or any pumpkin of your choice

  • 2 tbs minced ginger

  • 1 medium red onion

  • 2 green Anaheim chili peppers

  • 2 red Anaheim chili peppers

    • Or use any other mild chili pepper like Pasilla

  • 2.5 tbs CurryFresh Panang Curry Paste

  • 2 cups of water (use chicken broth for a non-vegetarian version)

  • 3/4 cup of coconut milk

  • cooking oil

  • 1 teaspoon of sugar (or to taste)

  • salt to taste (optional: add 1 tsp of fish sauce)

  • A handful of toasted pumpkin seeds (optional)


Directions

  • Remove the skin and cut the pumpkins into 3/4 inch slices.

  • Cut the onion into 1 inch slices

  • Add cooking oil to a hot pan and saute the ginger until fragrant.

  • Add the pumpkin and a pinch of salt. Sear until slightly brown. Stir regularly.

  • Make space in the center and add 2.5 tbs of Panang Curry Paste. Stir to mix everything together.

  • Add the water (or broth) and coconut milk.

    • Make sure the pumpkin is covered in liquid.

  • Bring to a gentle boil.

  • After 5 minutes add the Anaheim Chilies and the red onion.

    • Give another 2 minutes to cook them.

  • Add salt and sugar to taste.

  • Add fish sauce to taste (optional).

  • Check that the pumpkin is tender. Then turn off heat.

  • Place soup in a bowl and top with pumpkin seeds. Serve with bread.


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