Recipe courtesy of James Cunningham
Show: Eat St.
Episode: The Bee's Knees
Print
Red Curry Pumpkin Soup
Total:
2 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 small to medium pie pumpkins, halved and seeded (or substitute kabocha or butternut squash) or 2 cups canned pumpkin
  • 2 1/2 cups vegetable or chicken stock 
  • 1 onion, roughly chopped
  • 3 cloves garlic, roughly chopped 
  • 1 tablespoon peeled, chopped fresh ginger
  • 2 stalks lemongrass, crushed 
  • One 16-ounce can coconut milk 
  • 1/4 cup red curry paste 
  • 1 teaspoon fish sauce, plus more for seasoning
  • Juice of 1 lime, plus more for seasoning 
  • Salt and freshly ground black pepper 
  • Salt and freshly ground black pepper
  • Sriracha, to taste (optional)

Directions

Preheat the oven to 350 degrees F. Roast the pumpkin until very tender, about 40 minutes. When cool enough to handle, scrape the flesh from the skin and discard the skin. Reserve 2 cups of pumpkin flesh.

Combine the vegetable stock, onion, garlic, ginger and lemongrass in a 4-quart saucepan and simmer for 10 minutes. Turn off heat, cover pan and let steep for 1 hour. Strain through a fine mesh strainer or cheesecloth, pressing to remove all the liquid. You should have about 2 cups of stock.

Wipe out the saucepan. Add the reserved 2 cups pumpkin flesh, coconut milk, and 1 cup of the stock to the saucepan and bring to a simmer.

Meanwhile, combine curry paste with 1/2 cup of the remaining stock in a bowl and stir until smooth. Add the curry mixture to the soup. Simmer the soup for about 20 minutes, adding more stock if the soup is too thick.

Add the fish sauce and lime juice. Taste for seasoning and add more fish sauce, lime juice, salt or pepper to taste. You can also add a squirt of sriracha if more heat is desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Red Lentil and Vegetable Soup

Recipe courtesy of Good Housekeeping

Pumpkin (Squash) Soup

Recipe courtesy of David Rocco

Red Curry Chicken Stir-Fry

Recipe courtesy of Ching-He Huang

Curried Split Pea Soup

Recipe courtesy of Alton Brown

Pumpkin Spice Margarita

Recipe courtesy of Rebekah Peppler

Sweet Pumpkin Strudel

Recipe courtesy of Michael Symon

Pumpkin Pie in a Sheet Pan

Recipe courtesy of Food Network Kitchen

Baked Pumpkin Oatmeal with Cinnamon Crumbles

Recipe courtesy of Bobby Flay

Spiced Pumpkin Crumb Cake

Recipe courtesy of Kelsey Nixon

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Crazy Cakes

2pm | 1c

Crazy Cakes

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here