The trick-or-treaters are gone. The Halloween decorations must come down. And the pumpkins that were used to light up your doorway have seen better days. But what can you do with those uncut pumpkins that added beautiful Fall color to your entry? Re-purpose them, of course, and create a yummy Thai pumpkin soup.
Emeril Lagasse’s Curried Pumpkin Soup
Prep 1-30 minutes ∙ Makes 6-8 ∙ Difficulty Moderate ∙ Source Abcnews.go.com
- 2 tablespoons ghee (see Note, page 84), clarified butter, or unsalted butter
- 1 large yellow onion, minced
- 1 tablespoons minced fresh ginger
- 1 tablespoon minced garlic (2 to 3 large cloves)
- 2 fresh red Thai chiles, thinly sliced crosswise
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 pounds peeled, seeded, and coarsely chopped cooking pumpkin, such as kuri, or butternut squash (1-inch pieces)
- 1 tablespoon plus 1 teaspoon kosher salt
- One 13.5-ounce can unsweetened coconut milk or coconut cream
- Freshly squeezed juice of 1 orange (about 1/3 cup)
- 2 tablespoons light brown sugar
- 3 cups water
- 1 cup plain Greek-style yogurt
- Grated zest of 1 lime
- Fresh cilantro for garnish
Set a 6-quart pressure cooker to the “browning” program and add the ghee, onion, ginger, garlic, chiles, cumin seeds, mustard seeds, turmeric, and curry powder. Cook, stirring occasionally, until the onion is very soft and the spices are fragrant, 4 to 6 minutes. Add the pumpkin, salt, coconut milk, orange juice, brown sugar, and water. Close and lock the lid, and set to “low pressure” for 3 minutes.
Once the cooking is complete, open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. The pumpkin should be very tender; if it is not, continue to cook under pressure for 1 minute longer. Stir well, and adjust the seasoning if necessary.
The soup can be served immediately or refrigerated and gently reheated up to 1 week later. It will thicken upon sitting.
When you are ready to serve the soup, combine the yogurt and lime zest in a small bowl. Serve the soup garnished with a dollop of the lime yogurt and a sprig or sprinkling of cilantro.
This recipe was styled by chef Karen Pickus for Good Morning America.