A pumpkin and a coconut walk into a kitchen, and the pumpkin says to the cook, “Make us some soup.” So the cook says, “If you want to be a Martha Stewart recipe, I’ll make you really rich, then I’ll dump the stock.”
Ba dum bum!
A pumpkin walks into a kitchen with a coconut and says to the cook, “Make my friend and me some soup.” So the cook says, “If you want to be a Bernie Madoff stock, I’ll make you really rich, then I'll cook the books.”
Ba dum bum!
Whether you're busting a gut with uproarious laughter or bellyaching about how Lentil Breakdown needs a new writer (not to mention a new cook), you can see there are as many ways to put the funny in that joke as there are ways to put the flavor in this soup. Like a good joke, a good soup needs a strong setup, punchline and delivery. Think of the setup as the soup base, the punchline as the spice, and the delivery as your timing. (Note: a soup should never taste funny or it will make you a laughingstock.)
I made this pumpkin coconut soup by roasting the pumpkin in olive oil and sautéing onions, garlic and ginger in a little olive oil and butter. Since I tend to cook on the low-fat side, I only used water and light coconut milk. For a heartier, more flavorful soup, I suggest using vegetable or chicken broth. For a richer flavor yet, you could use regular coconut milk instead of light. If pumpkins aren't in season, try butternut squash. You can also substitute my trifecta of cumin, coriander and cardamom with curry powder or garam masala. And for more of a Thai taste, you could use lemongrass and fish sauce. Which reminds me.
What's the difference between Bill Clinton and a Thai cook? The Thai cook didn’t inhale lemon grass.
Ba dum bum!
2 ½ pounds roasted pumpkin chunks or butternut squash, juice included
1 TBSP butter
1 TBSP olive oil + more to roast the pumpkin
1 large onion, diced
2 cloves garlic, minced
1-inch piece of ginger, minced
1 ½ tsp cumin*
1 ½ tsp coriander*
1/8 tsp cardamom*
1 ½ tsp salt
4 cups water** (+ more later to thin it out)
1 14 oz can light coconut milk
Shredded unsweetened coconut and cilantro sprigs for garnish
*You can use crushed seeds, but use less than powdered spices. Taste as you go.
**Vegetable or chicken broth can be substituted for water
Cut pumpkin or butternut squash in chunks or wedges, slather it in olive oil and sea salt, and roast it in a pan or two in a 400-degree oven until it is caramelized.
In a Dutch oven, sautée onion till soft, then add garlic and ginger. Add Pumpkin, spices, salt and water. In a few minutes, add the coconut milk. Cook for about 20 - 30 minutes over low heat. Taste as you go. Add water if necessary. When it's almost done, purée in a blender or food processor and put soup back in pot. Adjust seasonings if needed and cook a little longer if adding more spice. Garnish with coconut and cilantro.Related Posts: