Recipe : Red Curry Roasted PumpKIN Soup
This Thai-inspired pumpkin soup uses a seasonal favorite in a new way to support overall health digestion. Pumpkins are amazing vegetables that all too often get carved up on our front stoops but never make it into our kitchens. Pumpkin is considered “warming,” unlike squash, gourds, and related fruit of the Cucurbitaceae family, which are generally considered cooling. In terms of Traditional Chinese Medicine (TCM) Pumpkin is known for its ability to tonify qi. It also helps to regulate blood circulation, expel cold, resolve dampness, and resolve phlegm. In general the ancient Chinese medical texts cite that it bolsters the lung, stomach, spleen, and large intestine.
Because of their warming nature, pumpkins support digestion and bolster Qi. But Chinese medicine dietary therapy also suggests that they can be effective in reducing pain and swelling, alleviating asthma, soothing burns, and killing parasites (pumpkins seeds are a widely used medicinal in China to eliminate tapeworms). The "food as medicine" benefits that this simple vegetable offers, underscores the broader power of Chinese dietary therapy, along with the broader benefits of Chinese medicine in general.
Because pumpkins are naturally sweet and fibrous they are very filling and can be heavy. We have tried to resolve this tendency by adding onion and Thai red curry to the soup. Onions together with red curry paste, which contains chili peppers, garlic, shallots, and lime zest, add “pungency” to the soup - a combination that is not only tasty but is also balanced and easier to digest. The dispersing qualities of these spices not only add complexity to the dominant mellow flavors of this soup, but prevent bloating and abdominal fullness that can occur in pumpkin dishes.
This particular soup can be saved in the refrigerator and consumed throughout the work week. The benefits of the warming ingredients, particularly this time of year, are perfect not just for one's digestive health, but their overall immune systems as well.
Enjoy!
ROASTED PUMPKIN SOUP with Red Curry
Serving size
5-6, or 3-4 with leftovers
Prep Time / Cook Time
15 minutes / 60 minutes
Ingredients
4 C. Roasted Pumpkin packed*
1½Large Onion, diced
2 Oz Olive oil plus more to brush the pumpkin for roasting
14-18 Oz Bone Broth (you can buy this at the store, too) water will also work in a pinch
3 Tbsp Red curry paste
1-2 Tbsp Maple syrup
7oz (1/2 can) Full-Fat Coconut milk, plus more for serving
1 Tbsp Lime juice or Apple Cider Vinegar
A dash of fish sauce, tamari, or soy sauce to taste (veg option)
Garnish Ideas
Cilantro, Mint, Chives, Roasted Pumpkin Seeds, or Walnuts
Directions
*Cut one medium or two small pumpkins in half, remove the seeds (and set aside), brush with olive oil and sprinkle with salt. Roast cut side up at 400 degrees for about 30 minutes, depending on size, and remove the skin. Roast the seeds for garnish.
Saute onions in olive oil until just starting to brown followed by the curry paste. Saute the curry paste for 1-2 minutes until fragrant, then add roasted pumpkin and broth, bring to a boil, then lower the heat and simmer for 15-20 minutes. Use a regular blender or immersion blender to completely puree. Be careful to not overfill a counter top blender and to use a towel on the top - it is better to work in batches if necessary to avoid hot soup all over yourself and your cabinets.
Depending on how much moisture remained in your roasted pumpkin, you may need to adjust the amount of stock. Stir in the maple syrup and adjust heat and sweetness to your liking. Stir in the coconut milk - adding more if you prefer it creamier - and balance with a touch of lime juice or apple cider vinegar. Season with fish sauce, tamari, soy sauce, or salt to taste. Garnish with your desired toppings, and consider adding a swirl of any leftover coconut milk to make it beautiful for serving.