Halloween is this week, so you know what that means: ghosts, goblins and ghouls (boo!), the end of the season for the Napa Farmers Market (boo hoo!), and pumpkins (booyah!).
Pumpkins are just a matter of fact - everyone will have them at home this week. I love everything about them: toasting the seeds (I add chili powder and garlic salt - mmm), carving the Jack-o-Lanterns, roasting them for a side dish, making soups.
In order to load up on our Halloween haul, I dutifully made the pilgrimage to our neighborhood pumpkin patch at the Stanley Lane Market in Napa. Even without a kid in tow this year (just the big kid, Randall - he's good at pulling the wagon), we had fun wandering the corn rows, climbing the hay bale towers and inspecting the goods. With the dizzying sea of choices available, picking out our one pumpkin each was daunting. But we passed by the Turban, Buttercup and Carnival Squash; said so-long to the Fairytale, Gold Nugget and Sugar Pie Pumpkins, and just opted for the plain old big, round, orange variety. And that will suit us just fine.
This Curry Pumpkin Soup is one of my favorite Fall recipes; a perfect use for retired Jack-o-Lanterns that get roasted and turned into puree. (That is, considering they make it unscathed on the porch from the merry tricksters, aren't loaded with candle wax drippings, and are brought inside and used well before fuzzy mildew takes over. I've been guilty of all three at one time or another. Duh.) But it's a super quick recipe, and a crowd pleaser for sure. Serve it in small pumpkins that have been hallowed out to serve as a bowl, a beautiful presentation every time.
Curry Pumpkin Soup
- 2 tablespoons olive oil
- 1 medium to large onion, chopped
- 2 tablespoons chopped garlic
- 2 cups chicken broth
- 2 cups unsweetened pumpkin puree (cheat and use canned - I won't tell)
- 1 13.5 oz. can of coconut milk (not light)
- 1/4 cup +/- red curry paste (to your taste)
- The juice of 4 limes; lime zest for garnish
- Salt, to taste