On Tuesday I had a little Scrabble luncheon. We ate a little food, played a cutthroat game and ate some chocolate. A good day!
I've been wanting to use something with pumpkin from this cookbook because I've just been dying to show you the title for pumpkin in the glossary....look closely, do you see it? Yes, she calls for a JAP pumpkin. Well, Donna Hay, that is so politically incorrect, but I'm going to let it pass because the soup was so tasty. I actually didn't use a pumpkin though I did use a "JAP" kubota squash which the ladies at Asia Mart HIGHLY recommended and couldn't stop telling me HOW much betta it is than butternut squash (insert Asian accent). Anyhow, I did find the squash quite tasty, although on
it's ow
n it's consistency was a little on the chalky side and I was worried that it might make the soup have a funny consistency, but it turned out smooth. The soup had a nice spicy bite to it and the squash and coconut milk sweetened it up. And for you, Mom is a picture of the little girl in her "running" shirt, we're not sure why she calls it that...but she does!
3 comments:
I see the infamous stools in the background of Anya's picture!!
I saw Ann at Wal-mart the day before you played - she said she felt honored that you invited her to play scrabble with a bunch of 'young chicks'. I told her she would be honored 'cause she would pummel y'all to the ground with her skills!
1 tbs. red curry paste
2 lb. pumpkin, peeled and chopped
4 cups chicken or vegetable stock
1.5 cups coconut milk
1 large red chili, seeded and finely diced
Place a large saucepan over medium heat. Add the curry paste and cook for 1 minute. Add the pumpkin and stock, cover and cook for 6 minutes or until the pumpkin is tender. Place the pumpkin mixture in a blender and blend until smooth. Return to the saucepan. Add the coconut milk and heat for 3 minutes or until hot. Ladle into bowls and sprinkle with the chili to serve.
(I added freshly grated ginger to the curry paste and maybe about 1 Tbs. of soy sauce to the soup to taste)
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