Monday, November 1, 2010

Thai Pumpkin Soup and other Smooth Foods

I'm getting my wisdom teeth pulled tomorrow. Yikes. I'm scared. I don't like the dentist, but I don't like being in pain, more. (One of them is hurting me.) Hence the smooth food. Not to be confused with smooth move. Which would be entirely inappropriate for a food blog. Not that talking about bad teeth in a food blog is so much better, but hey, I don't think I've ever really been appropriate anyway.
So this is one of the things I've made for my time of not being able to chew. This Thai pumpkin soup is so delicious. I was skeptical seeing that I put it together in about 15 minutes, and it has 5 ingredients or so. How could something so easy and simple taste so yummy?

Thai Pumpkin Soup

2 cups pumpkin puree (or 1 15 oz can pure pumpkin)
1 can coconut milk
1 onion chopped
3 cloves garlic chopped
a tablespoon or so of oil
1-2 tablespoons Thai red curry rub (I bought it from Pampered Chef) but you can use Thai red curry paste which you can find at the local Asian market. Oh and when you are there pick up your coconut milk. It's cheaper than at the regular grocery store.
salt to taste
lime juice, a tablespoon or so, (optional)
fresh cilantro for garnish if you have it (optional)

Put your oil in a big soup pot. Saute the onion till soft, then add garlic, saute it for a minute or two. Add the pumpkin and coconut milk and the Thai red curry. Don't add it all at once. Add a teaspoon at a time if you are sensitive to heat. How much of this you will need will depend on how hot you want it, and the brand of red curry you have. Cook it for a few minutes to let the flavors marry, then blend it smooth in a blender, or food processor, or use an immersion blender. Add salt to taste and lime juice if using. Add enough water to bring it to the consistency you would like your soup to be. Garnish with fresh cilantro (if you have it.)

I want to say "hi" to those of you who subscribe to my blog because you listen to my show on BTO. As you can see, I am doing more posting here than just the posts I make for the show. I will continue to write my usual posts that coincide with my radio program. I hope that if you enjoy my radio program you will also find my other blog entries useful.

In other smooth food news, I made some really delicious banana sorbet(?) I guess you might call it. It's really just frozen bananas in the food processor with a little sweetener. I added a splash of milk also. Pureed bananas just have a great smooth and creamy consistency. But I've also done this with frozen strawberries with great success. When I do this with the frozen strawberries I add some water to get things going, and sweetener to taste. It's a great treat when you are watching your weight since strawberries are so low in calories. It comes out like soft serve. Of course you can freeze it it you'd like it to be harder, but if it's in there for more than a day, it will be too hard. Just set it on the counter for 10 minutes or so before you eat it.

I like the banana idea since I've pretty much always got bananas in the freezer. And one can only make so much banana bread. As soon as they start to get brown spots my wonderful husband won't eat them, so in the freezer they go, peel and all. Of course you can't peel them when they are that frozen solid. A few seconds in the microwave and they are ready to be peeled. (Or 10 minutes on the counter.)
Banana peels ready for the garden
My banana peels go in my rose garden, they are good for discouraging aphids.
Wish me luck with my teeth removal!


Lee said...

Good Fall pick, I bet this soup smells good, with the pumpkin, coconut and curry, sounds like a good combination. Soup always makes you feel all warm and snuggly.

Good luck getting your wisdom teeth out! I need to get mine out too, but mine aren't bothering me..yet.

Anonymous said...

О! 非常好职位。

sokeleng said...

I like your blog. It is very informative and involves a lot hard work to capture those pictures . I make Thai pumpkin soup last night. It tastes so much better than the one from tin can. This will be one of my great comfort foods in future. I followed your recipe to add in minced lemon glass and a dollop of Thai red curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg with my useful kitchen helper ( grater)
into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.

The Alchemist said...

Hi Sokeleng, Thank you for the comment, and I'm so glad you like the soup!

Anonymous said...

This was a nice article to read, thank you for sharing it..

Anonymous said...

Awesome post. Really enjoyed reading your blog posts.

binyblue said...

HI Melissa,
I'm Karen from Manila, Philippines and I would definitely love to try this recipe. However, I wanted to ask you if the Thai red curry rub could be optional? It's quite difficult to find one. Please let me know soon. Thank you :)

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