Anyway, we volunteered at the food pantry this morning and actually caught a chill...the night-time temps got into the 30s last night, and today has been just dang cold (and windy). So at the pantry, I grabbed some canned pumpkin in hopes of making a spicy pumpkin soup to thaw my cold fingers and bones. Mission accomplished!
The recipe is esoteric, but I'll try to recreate it here:
Sautee:
- minced garlic, minced onion, and minced ginger
- curry powder, tumeric, salt, black pepper, garam masala, butter (or ghee)
Add:
- 1-2 cups of bone broth, 1/2 can of pumpkin puree, and 1/2 can of corn,
- add a bit of coconut milk to taste...taste, then add a bit more coconut milk
- taste again, and add a smattering/pinch of coconut sugar to round out the flavor
This is where it gets wild:
- 1 tbsp of Thai green curry, more curry powder, 2 tbsp of ground chili paste, a dollop of thyme...taste, then add more of the above
- whisk in a tbsp of flour (or corn starch) to thicken.
- Remove from heat and taste a heaping spoonful, immediately scald tongue,
- serve over a mound of leftover rice and veggies
It's deliciously spicy and warmed me from head to toe.
