TRADITIONAL PUMPKIN SOUP GETS AN EASTERN KICK THANKS TO BRIGHT AND FRAGRANT THAI HERBS AND SPICES.
Americans tend to associate pumpkins with the large versions used to make jack-o’-lanterns, which aren’t very good to cook with. Instead, look for smaller, more tender varieties, such as Cinderella, Fairytale, and Long Island Cheese. Every one of my restaurants has a version of soup made from these pumpkins, which are mild by nature and a good canvas on which to play with herbs and spices, or to add smoky and briny flavors. For this recipe, fragrant Thai red curry lends flavors that are both exotic and friendly. A very simple gluten-free cracker made from chia and pumpkin seeds adds a contemporary crunch. Pumpkin soup can be a warm and satisfying weekend lunch, but it also serves as an unexpected appetizer for a traditional holiday meal.
CURRIED PUMPKIN SOUP WITH CHIA-AND PUMPKIN-SEED CRACKERS
Makes 8 servings
For the soup
2 T unsalted butter
This story is from the November 2017 edition of Elle Decor.
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This story is from the November 2017 edition of Elle Decor.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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