Oooh it feels so good to be writing again! Especially about food, and makeup! I know I sort of disappeared without a trace after posting very regularly for half the year, but now I’m back. Long story short: I unexpectedly got a job offer and have been working full time since the end of June! I’m incredibly happy with the work I’ve been doing in my professional life and am finally ready to resume the blog life. Nobody cares about all the things people write before the food anyway, so let’s get to it.
It’s getting cold in Oregon and we still don’t have a working furnace, so last week I whipped up this curried pumpkin soup and it was freaking delicious so now I’m sharing it with you.
You will need:
Large stock pot
Immersion blender (I’ve had this one for five years and use it at least once/week)
Large cooking spoon
Ladle for serving
1 large onion
1 large shallot
2 10oz bags frozen butternut squash
1 10oz bag frozen cauliflower
2 16oz cartons pumpkin puree (double check the label, this should be just pumpkin, not pumpkin pie filling)
3 tbsp Thai red curry paste
1 quart chicken or vegetable stock
1 quart water
1 can coconut milk
1 tbsp salt
1 tbsp garlic powder
2 tsp ginger juice
1 bunch fresh scallions (optional)
2 tbsp fat of choice (I used avocado oil, but ghee or coconut oil would be great too)
Warm a stock pot over medium heat – you should be able to feel it if you hold your hand above the pot. Slice the onions into thin quarter moons and set aside in a bowl. Chop your shallots and, if using, scallions. For the scallions, I thinly sliced the hollow tops and set them aside to use as garnish. Then coarsely cut up the stems and that’s what I added to the soup, but make sure to cut off the fuzzy bits on the ends.
Warm your oil of choice in the pot for a minute or two before adding the onions, shallot, and scallions. Sweat your alliums for 5-7 minutes or until fragrant and softened. Now’s the time to add your frozen squash and cauliflower, plus salt, garlic, and ginger juice. Mix well. Let this mixture do its own thing for a few minutes (3-5) so the frozen veg can begin to defrost.
Add the curry paste and the pumpkin puree, stir well to incorporate. Let the curry sink in to all the goodness already in the pot for 3-5 minutes. Then add your chicken stock and water. Stir.
Stirring occasionally, bring the mixture to a boil. Reduce to a simmer, cover, and let it do its thing undisturbed for 30 minutes.
Remove the stock pot to a heat-safe surface. Using an immersion blender (or other blending tool of choice), blend the soup on high until it’s a smooth, uniform texture.
Once your soup is nice and smooth, return it to the heat. Now’s the time to give it a taste and adjust seasoning as needed (I almost always end up adding more salt). Stir in one can of coconut milk, let warm for a minute or two, and then you’re good to go!
Serve immediately. Garnish with scallions, coconut milk yogurt, and/or crispy bacon.
Store unconsumed goodness in the fridge for 3-5 days.