It seems that Winter has finally arrived in my small corner of the world. While we did have a light dusting of snow for Christmas, last week’s unseasonably warm temps and rain melted almost everything we had. And now it’s back to freezing cold and snow. Come on Mother Nature, get it together!
Inconsistent winter weather normally wouldn’t bother me, but since I am waiting for the arrival of baby girl (due date is on Sunday!), I’ve become slightly obsessed! When we found out we were pregnant and would be having a January baby all I could think about was braving treacherous road conditions to get to the hospital… 30 minutes away! What if the roads are closed? What if we slide into a ditch? What if we can’t get there fast enough and I have the baby in the car? What if we don’t make it out of the house at all!?? Ahhhhh! All totally irrational fears, but knowing my luck… a full-blown snowstorm is exactly what would happen… after all, don’t all great stories begin with “It was a cold and snowy night. Not a single person dared to brave going out in the storm that was upon them…”?
Instead of dwelling on the fact that I might deliver a baby in a car, in the ditch, in a snowstorm, this week I decided to channel my energy into preparing freezer meals to be enjoyed after her arrival. I mean, that’s a much better use of my time, right? Fully expecting to be eating from my freezer for a month or so, I’ve been preparing all my winter favourites – stews, chilis, and soups. But there is one soup in particular that I am very much looking forward to dipping my ladle into once baby girl arrives… my Thai Pumpkin Curry Soup. Yes, it’s as good as it sounds! Flavoured with aromatics like garlic, ginger, lemongrass and lime leaves, this soup is EVERYTHING on a cold winter day! So if you’re looking for a warm and fragrant soup to take your mind off the weather I highly suggest giving this one a try!
This easy to prepare Thai Pumpkin Curry Soup is everything on a cold winter day! My secret to success with this warm and filling soup is full-fat coconut milk – it makes a world of difference to the texture and flavour! If you’re looking to build up the heartiness of this dish try adding cubed tofu sautéed in a bit of sesame oil or add a cup of cooked jasmine rice. So delicious you’ll want seconds!
1 tbsp coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
2–3 tbsp Thai red curry paste (depending on your preference)
3 cups low-sodium chicken broth
1 (4-inch) stalk lemongrass, cut in half lengthwise
3–4 lime leaves
2 cups pure pumpkin puree
1 can (400 mL) full-fat coconut milk
Lime juice from 1/2 a lime
Optional Garnish: Raw pepitas, drizzle of coconut milk, fresh cilantro
1. In a large pot over medium-high heat melt coconut oil. Add onion and cook 3-4 minutes until softened. Add garlic, ginger and curry paste; stirring constantly for 1 minute to allow flavours to develop.
2. Add chicken broth, lemongrass and lime leaves; bring to a boil. Reduce heat to medium-low and continue to simmer for 10-15 minutes.
3. Remove lemongrass and lime leaves. Add pumpkin, coconut milk and lime juice. Stir until well combined.
4. Using a hand-held immersion blender, blend soup until it reaches desired consistency. If soup is still too thick for your liking, simply add more chicken broth to thin.
5. Serve hot garnished with raw pepitas, a drizzle of coconut milk, and fresh cilantro.
This soup freezes beautifully. Simple cool and pour into a freezer-safe container. Keep for 1-2 months.