Have you ever watched that show on the food network called “Semi-Homemade”? During grad school I used to fly back to the States to visit my parents once or twice a year. On those visits you could often find me plopped on the couch, cupping a steamy cup of chai, fully engrossed in The Food Network. During these visits, Giada dared me to create chocolate basil Panini’s, Ina inspired me to use the best quality produce, and Sandra Lee gave me practical advice on cooking at home with a busy schedule.
Today’s recipe made me think of Sandra, as I utilized ingredients I already had on hand to create a silky soup.
The voluptuous pumpkins that I snuck into my previous post, are the main attraction for this soup. Once the pumpkins are roasted, this soup comes together in less time than it would take you to order a pizza. I swear.
I roasted the pumpkins on a Sunday (since I already had the oven going for some other items), and was able to easily whip this soup up the next day. I’ve seen a lot of thai-inspired soups on the interwebs; this is the best version I’ve ever tried. And who doesn’t love orange-hued foods in the Autumn?
Panang-Kissed Roasted Pumpkin Soup
What I’m listening to
3 cups roasted pumpkin*
2 cups vegetable broth
1 ½ T Panang Curry Paste
What I do
Put pumpkin & broth into a blender and blend until smooth. All curry pastes are not created equally, and all people don’t have the same tolerance for heat. Add the curry paste one teaspoon at a time to the blender and blend until smooth. I used about 1 ½ Tablespoons for the perfect heat & flavour.
Once your soup is blended, gently heat on medium low heat until it bubbles. Serve immediately.
*The abridged version for roasting a pumpkin is to take a medium-sized pie pumpkin, split it in half, de-seed it, rub some olive oil on the flesh, sprinkle it with sea salt, put it face down on a baking sheet, and bake at 350 for 45 minutes or until the flesh is tender. For a more eloquent explanation, check out the fabulous Angela at Oh She Glows!