For Halloween we carve jack o’lanterns from the big bright orange variety, which you can find all over the world. However, here they are marked as non-edible and local producers only grown them for the few Anglophones that live in the area who celebrate the spooky holiday. Normally, they use a great deal of pesticides to keep them perfect for the very small clientele, and we pay a pretty penny compared to the organic native varieties.
The ones I like to use for this recipe are a darker orange coloured ones, although the exact same size and shape as the traditional Halloween pumpkins, they have a meatier flesh, and a rich flavour, perfect for my new favourite soup, Thai coconut pumpkin soup.
Cooking time 1-2 hours roasting pumpkin, 60 minutes for soup
Curry Powder from Scratch
- 1 tbsp cumin
- 1 tbsp coriander
- 1-2 dried hot chilies (more if you want to hotter)
- 4 cloves
- 2 cinnamon sticks
- 1 tbsp black peppercorns
- 1/2 tsp ground cardamom
In a pan gently roast all the spices listed above, let cool and then grind. Add in 1 tbsp turmeric to your curry powder (note I added the black pepper here, but you can easily add it to the dish itself)
- 1 large pumpkin, (3-5lbs) cut in half with seeds and pulp removed
- 2 medium onions, diced
- 1-2 tablespoon olive oil or butter
- 2-4 garlic cloves, minced
- 2 teaspoon curry powder
- 1 inch cube peeled & grated ginger or 1 tablespoon ground
- 1 1/2 litres vegetable stock
- 500ml coconut milk
- Salt & pepper, to taste
- 250 grams sour cream
- Parsley or cilantro, for garnish
Step #1 Place your pumpkin face up on a baking pan, with a little water in the middle and in the bottom of the pan. Bake for 1-2 hours at 400°F/200°C until completely cooked through. Note the skin might turn brown, no worries, we will not be eating it today.
Scoup out the flesh and place into your stock pot.
Step #2 In a skillet, heat your oil, and add your onions until golden. Add in your garlic and curry powder. Once completely browned, add to your stock pot.
Step #3 Add in your stock and coconut milk then simmer on medium- low for about an hour.
Step #4 With your hand blender mix until smooth
Step #5 Add in your sour cream just before serving, but you could save on calories and add a dollop on the top of each bowl instead
Sprinkle with cilantro or parsley and serve with crusty warm bread.