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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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