From Bon Appétit · Jesse Szewczyk · · 1m 20s
Three Ingredients, One Cozy Pumpkin Soup
Curry paste, canned pumpkin, and coconut milk turn into a soup that tastes like it took all afternoon.
In brief
Curry paste, canned pumpkin, and coconut milk turn into a soup that tastes like it took all afternoon. Bloom curry paste in hot oil first, then add pumpkin and coconut milk. That one step is where all the depth comes from. Originally reported by Bon Appétit.
Three cans, big flavor
Curry paste, pumpkin purée, and coconut milk. That is the whole soup, and it tastes far more involved than the shopping list suggests.
“a celebration of simplicity, creating something that tastes far more complex than it was to make”
Pick your curry paste
Maesri brings a warm, intense heat and the most depth. Thai Kitchen, on almost every grocery shelf, gives a gentler version that still works.
“leaning on its warm intensity to lend the soup its depth”
Save a spoonful first
Stir the can of coconut milk well, then set aside a couple of spoonfuls before you start. That reserve becomes the swirl on top at the end.
Sizzle the paste
Heat a tablespoon of coconut oil in a heavy pot over medium, add 2 tablespoons of red curry paste, and stir constantly for 2 to 3 minutes until fragrant.
“cook, stirring constantly, until fragrant, 2, 3 minutes”
Pour and simmer
Add the 15-oz can of pumpkin purée, the rest of the coconut milk, and 1½ cups water. Bring it to a simmer over high heat, then pull the pot off.
Salt, drizzle, done
Taste and add kosher salt if it needs it. Ladle into bowls, drizzle the reserved coconut milk over each one. Thirty minutes, four servings.
What to remember
Bloom curry paste in hot oil first, then add pumpkin and coconut milk. That one step is where all the depth comes from.
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