plants. gardens. friends.

digthedirt is about gardening, outdoor living and loving our planet!

learn more »

Turn those pumpkins into soup!

by FigTree

Pumpkin Thai spiced soup- I fed 12 people with this recipe!

Got leftover pumpkins, acorn squash or butternut squash? Try this Thai pumpkin soup recipe!

I stumbled upon a recipe from 101 cookbooks, that has turned me into a hardcore soup lover.  I have been trying to cook fresh veggies a lot more lately and this is one recipe that I can highly recommend for all those squashes and pumpkins you've now got lying around ready to nothing else except rot.

This is a smooth and creamy pumpkin soup recipe really is amazing, and the best part is is that I fed it to 5 kids between the ages of 5-12 and got at least four "thumbs-up".  If you don't have kids or have never tried to feed them, that is like winning the food lottery.

So try this recipe on your family and see how many high-fives you get after the meal is done.  From the blog 101 cookbooks by Heidi Swanson.  Please go and browse through her amazing blog to see more beyond yummy recipes

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt.

I also added some cayenne pepper to give it a mini kick.  For a garnish I also added almond slivers and feta cheese.  It was very filling and amazing!  Happy slurping...


pumpkin soup recipe, butternut squash recipes


Pumpkin pie and bread are my fave's
FUNEFARM commented on 11/03/09
I love pie too it is actually the only pie i love!
FigTree replied: on 11/03/09
I will try this recipe, It looks really good. I love coconut milk too. Thanks for sharing the recipe!!!
Mich commented on 11/03/09
With coconut milk, this would be a winner in my house with the kids! I was just looking today at canned pumpkin wondering about soup with coconut milk and curry - what perfect timing you have! Thanks for the recipe -
gardengirl commented on 11/03/09