Pumpkin soup is great this time of year, but it can get a little boring.
So everyone tries to put a unique little twist on it. What is that twist, lately? Curried pumpkin soup. Don’t get me wrong, curried pumpkin soup is fantastic, but it’s getting a little played out.
Dear curried pumpkin soup, (cc: Rolling in the Deep, Party Rock Anthem, and Pumped Up Kicks),
It’s been a lot of fun, seriously, but I think the time has come to say goodbye. I mean, it’s almost 2012. It’s time to move on. I will never forget the fun we had together.
So what now? I nominate this Pumpkin-Coconut Soup to take the reins! It’s loosely based on a Thai soup called tom yum, which is sweet, sour, and a little spicy. The crunchy topping adds a bit of texture to lock this soup in as a perfect dish on a cold November night.
Chop the top of the pumpkin out and remove the seeds. Slather on some butter and toss it in the oven!
Rinse the seeds and pop them in the oven for a bit as well. So tasty!
Meanwhile, the soup is simmering – some onions and garlic butter, followed by the coconut milk and chiles.
Then just add the pumpkin and process it until smooth.
The topping consists of the toasted pumpkin seeds, toasted breadcrumbs, and basil.
Looks kinda like gravel, tastes kinda like awesome.
Top the soup and serve. Yum! The pumpkin matches perfectly with the coconut, chiles, and spices. The basil finishes off the Thai flavor profile, and the crunch is much needed in this smooth soup.
More Pumpkin Soup Recipes
Dan Whalen really rocked out to all of those songs in his car at one point. He has been blogging for over 3 years at The Food In My Beard; check Dan‘s Tablespoon profile often to try his recipes with creative international spins!