From Bon Appétit · Jesse Szewczyk · · 1m 30s
The 3-ingredient pumpkin soup worth making
Three cans, one pot, fifteen minutes, and a bowl of curry pumpkin soup that tastes like it took all afternoon.
In brief
Three cans, one pot, fifteen minutes, and a bowl of curry pumpkin soup that tastes like it took all afternoon. Bloom red curry paste in hot oil first, then add pumpkin purée and coconut milk. That one step is what makes three ingredients taste like ten. Originally reported by Bon Appétit.
Easy enough to text home about
This comes from a series built on tiny ingredient lists and loose technique. The bar is simple: almost no work, food you want to tell someone about.
“recipes so easy, you can make them with your eyes closed”
Pumpkin season has a winner
Once fall hits, pumpkin shows up in bread, lattes, and baby costumes. The pick of the lot is a curry pumpkin soup built from three ingredients.
Three things, three jobs
Pumpkin purée, red curry paste, and coconut milk each pull real weight. It is not a shortcut so much as a short list.
“a flavor that's as cozy as a vintage sweater”
Start with oil and paste
Heat oil in a pot, unrefined coconut oil for a little tropical fruitiness, then add a dollop of red curry paste. Thai Kitchen for gentle warmth, Maesri when you want heat.
Cook the paste until it blooms
Let it darken to a terra-cotta color and go fragrant. That step pulls out the chiles, shallots, and lemongrass you never had to chop yourself.
“fragrant enough to tickle your nose”
Simmer, salt, then gussy it up
Add the pumpkin, coconut milk, and some water, simmer, taste for salt. Swirl reserved coconut milk on top, stir in spinach, or poach shrimp right in the pot.
“You've just made soup in 15 minutes.”
What matters most
Bloom red curry paste in hot oil first, then add pumpkin purée and coconut milk. That one step is what makes three ingredients taste like ten.
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