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I am having a very hard time getting back into the swing of things after a great weekend at Lake Sinclair in Milledgeville, Georgia. By all accounts, Hurricane Hanna is bearing down towards Savannah, which has not been hit by a hurricane in a very long time. If we are not under siege on Thursday, my friend is due to have her wisdom teeth out and I promised her I would make her a very smooth soup, no chunks. This is one of my favorites, and is so easy to make (I will probably use sweet potatoes instead, since I have heaps of them from my CSA box).

In a soup pot, saute the following on medium heat:

• 2 Tablespoon Olive Oil
• 1/2 med onion processed with 1 Tablespoon  fresh gingerroot (if you don’t have a processor, chop them together very finely)
• 1-2 Tablespoon red curry paste (Thai)

Stir frequently, do not let it brown, but rather the onion paste should be translucent. Expect it to pop a bit. After 4-7 minutes, add the following:

• 29 oz can pumpkin puree (the unsweetened kind)
• 14 oz can of coconut milk (not coco lopez)
• 14 oz of veggie stock (swish this about in coconut milk can to get all the good bits from the sides)

Simmer for about 20 minutes or so. Add the following to taste:

• 1-2 Tablespoon of fish sauce
• 1-2 Tablespoon of soy sauce
• 1-2 Tablespoon of sugar

Fish sauce and soy sauce differ enormously from brand to brand, so it is important to add a little at a time and keep tasting. When ready to serve, garnish with

• chopped roasted peanuts
• chopped cilantro

let me know how you like it…

This entry was posted on Tuesday, September 2nd, 2008 at 12:05 pm and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.