Just in time for Halloween parties!
There’s nothing scary about this delicious soup. Use canned pumpkin or bake up a local culinary pumpkin or other orange-fleshed winter squash and make your own puree from scratch. Use a pound of whatever local seafood is in season (ask Jess or Bryon if you need help choosing!) There’s a bit of spice in this so it’s a perfect, healthy, warming dinner for chilly, rainy weather!
Pumpkin Curry Soup with Seafood
Recipe Type: Soup
Cuisine: Thai, Pacific Northwest
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 chopped plum tomato
- 1 15-ounce can pumpkin purée
- 2 cups vegetable or seafood broth
- 1 cup unsweetened coconut milk
- 1 1/2 teaspoons curry powder
- 1/8 teaspoon cayenne pepper
- 1 cup butternut squash, roasted and diced
- 1 pound (raw) mixed local seafood de-boned/shelled
- 1 1/2 teaspoons fresh lime juice
- Steamed rice
- Cilantro
- Lime wedges
- Fried shallots
Instructions
- Heat oil in a large saucepan over medium heat. Sauté onion and ginger until soft then add garlic and sauté for 1 minute more. Stir in tomato and pumpkin and cook, stirring frequently, until golden brown (about 12 minutes.) Add broth, coconut milk, curry powder, and cayenne pepper and simmer for another 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime wedges, and fried shallots.