My good friend Nagi of RecipeTin Eats, Food Blogger Central, and the creator of the new must-have cookbook for chicken wing lovers: ‘Baked Wings‘ – has graciously created a guest post for Hapa Nom Nom and I couldn’t feel more honored. After you have checked out her incredible Thai Coconut Pumpkin Soup she has created here, please visit her site RecipeTin Eats – she’s doing a lot of amazing things!

So without further adieu, I turn the reins over to Nagi…

Hi there! I’m Nagi from RecipeTin Eats food blog. Super honoured to be here on one of my all time favourite blogs doing a guest post while Kathleen is crossing the US to her new home! I’m keeping my fingers crossed that they don’t have any car troubles in the middle of the desert. 🙂

This soup I’m sharing today is a fabulous fusion recipe. For many years I turned my nose up at the thought of a Thai pumpkin soup, thinking it just sounded weird. I can be really bull headed sometimes. The only reason I “discovered” how absolutely irresistibly scrumptious it is is because I happened to have an excessive amount of pumpkin on hand as well as spare homemade red curry paste.

So I thought I’d give it a go…..and boy am I glad I did! I was blown away! The flavour combination of creamy, sweet pumpkin with coconut milk (that in itself is a magic combination) and with the deep, complex flavours of red curry is just incredible! INCREDIBLE!!

I happened to have excess red curry paste on hand because I’ve been making a lot of Thai food lately. I tend to go through phases where I become obsessed with a particular cuisine or food type. Like Kathleen’s Spicy Thai Curry Noodle Soup . I’ve made that so many times now, I know the recipe off by heart!

So as I was saying, I used homemade red curry paste but you can absolutely use store bought.

It really is amazing, what a touch of red curry paste can do to the humble pumpkin soup. It turns the ordinary into extraordinary. It’s GOURMET!!

Hope you love it as much as I do! – Nagi