You might remember that, a little while ago, I posted a soup called Potage St Germain. I made that vibrant green soup for my grandmother as a symbol and act of love, as my grandpa was (and still is) in hospital recovering from a six hour surgery, and I wanted grandma to have dinner on hand without having to worry about it. On the same day, I also whipped up this Thai Pumpkin Soup for my parents. It, too, was a symbol and act of love, as I wanted my parents to have a ready nourishing meal awaiting them at the end of a long day of driving to, from, and waiting in hospital rooms.
This is a soup to thank my parents.
To thank them for always taking care of their family, my family. To thank them for always taking care of me, whether through fixing my apartment’s plumbing, nagging me to buy their car but not nagging me about the fact that I haven’t actually sorted out the insurance or bought the car despite now acting like I own it*, dealing with me when I call at 11:30pm five nights in a row in various heightened emotional states, smiling back at me from the audience of my gospel performances, and hand-delivering to my work the packages that I keep getting sent to them because I don’t trust my suburb’s shifty-eyed-sticky-fingered postal workers.
(*See what I did there, parents? That’s called positive reinforcement. You just keep doing what you’re doing with the not-nagging.)
Yes, this soup had to convey quite a few complicated thoughts of gratitude. Just in case none actually got through while my parents were eating, I’ve also written this poem:
Dear Mum and Dad
You are my Mum and Dad.
I like that.
Thai Pumpkin Soup
- 900g butternut pumpkin, peeled, seeded, and chopped
- 2 medium carrots, peeled and chopped roughly
- 2 tb (40ml) olive oil
- 1 small onion, sliced
- 1 tb freshly grated ginger
- 2 cloves garlic, crushed
- 2 heaping tablespoons (50g) Thai red curry paste (use a vegan version, if that’s what you’re going for)
- 2 1/3 cups (580ml) vegetable stock
- 270ml can coconut milk
- 1 tsp maple syrup (or sugar)
- sliced fresh chilli and lime wedges, to serve
- Preheat oven to 180°C (350°F). Place pumpkin, carrot, and 1 tb oil in a baking dish, season, and toss to coat. Bake for 30 minutes, until golden and tender.
- Heat remaining oil in a heavy-based saucepan over medium heat. Cook onion, ginger, and garlic for 5 minutes until softened. Stir in curry paste and cook for one more minute, until fragrant.
- Add pumpkin, carrot, stock, and coconut milk, reduce heat to low, and simmer for ten minutes.
- Using a stick blender, puree mixture until smooth. Stir in maple syrup, and season.
- Serve with fresh chilli and lime, and perhaps some fresh herbs if you have them on hand. Deliver unto your cherished ones with love and hugs. Awwwwww!