We had a sort of big pumpkin festival here in Wrocław (Poland) a couple weeks ago. We decided to pick up a pumpkin, a butternut squash and some other hard squash that I had never seen before. Neither of us had ever made pumpkin soup before. We were excited to make a good, wholesome, creamy soup and got even much more excited after buying some delicious “Thai Pumpkin Soup” made with coconut milk and Thai curry from a couple selling linen clothes and this homemade soup at the festival.

To be honest, while I was working away here on the computer, Marika did most of the work. Although, I did participate in the cutting and peeling of the pumpkin.

The end result was so delicious, really a special soup — we ate it for every meal, I think, and finished it all in one day. I posted about it on Facebook and triggered by a comment from an old friend of mine to share the recipe, I decided to write a short article on it and share it with all of you here as well.

Pumpkin, Coconut Milk, Curry Soup

Ingredients:

1 medium-sized pumpkin

1 can of coconut milk

curry paste of your choice

curry powder of your choice

3 cloves of garlic

2 small onions

1/2 bunch of parsley

salt

How to prepare and cook:

Wash the pumpkin, cut it into quarters (or even smaller slices), remove the seeds, and peel it. Cut the peeled pumpkin slices into small chunks. Cook the chunks of pumpkin in water until soft — to start, some of the pumpkin chunks should be partially above the water. While the pumpkin chunks and water are cooling, fry chopped garlic and onions in olive oil on the stove. Once they have cooled a bit, blend the pumpkin chunks (with the “pumpkin water” that remains in the pot). Add 2 tsp. of curry paste, coconut milk, the fried garlic and onions, a pinch of salt, and curry powder to taste. Chop parsley and add to the soup. Enjoy!

Hope you like this pumpkin soup. (Unfortunately, we didn’t take a picture of the pumpkin or the soup before we ate it all, but if I remember correctly, the pumpkin was similar to the one on the right in the picture above.)

By the way, we made basically the same thing with the butternut squash a couple days later. It was good as well, but we preferred the pumpkin one :D

Photo Credit: Dimitri N. via flickr (CC license)