|Michael cleaning paintbrushes as I wait at the dry table, which is only dry because it was covered by a tarp. My dining room table is covered in renovation stuff.|
My friend in Nashville asked me to post this recipe after seeing the instagram photo I took. Sorry, there's only a couple photos because I had no plans to post this until she asked. Hi Kathryn!!
3/4 Peeled and chopped Kent Pumpkin (*you can use another type if you want or add some sweet potato too)
4-5 cups of chicken or vegetive stock (depending on how thick you like your soup). I used chicken stock.
4 Tablespoons of Red Curry paste ( - Use 3 Tablespoons if you don't like much spicy hotness)
1 large onion
3 cloves of chopped garlic
1 and 1/2 Tablespoons of freshly chopped ginger
1 stick of lemongrass (or you can use lime zest)
1 can of coconut milk
1 tablespoon of coconut oil
chopped coriander (Aka: Cilantro) on top when served
Let's get it on:
After you have chopped the pumpkin, garlic, ginger and lemon grass, put the chicken stock on to boil. Once it's boiling add the pumpkin to the stock to cook until just tender (a knife can slide through), then turn off heat.
Put the coconut oil on medium-high heat and wait until it's hot to add the onion. Sweat off the onion and stir until translucent then add the garlic, ginger, lemongrass and curry paste. Stir for 1-2 minutes. Turn off heat.
Turn the heat on medium and add the coconut milk. Heat all the way through and stir so that the milk does not curdle.
I served this soup with pre-made roti that I bought from the frozen section of my little Asian grocery store. It keeps in the freezer and they are wrapped individually so you can heat up as many as you need in just minutes.
|Top with Coriander and Enjoy|
|My husband was making a weird eating face so I cut off his head in the photo.|