Welcome to day 4 of Thanksgiving Week!
Every day this week I’ll be posting a new healthy Thanksgiving recipe to serve as inspiration for your own Turkey Day feast. That’s 7 recipes in 7 days! The week will flow just like a menu, from starters and salads to side dishes and mains.
Don’t miss yesterday’s Brussels sprouts slaw with walnuts and dried cranberries.
Happy Friday! U.S. Thanksgiving is less than a week away, so if you haven’t figured out your menu yet then there’s no time like the present!
(Meanwhile us Canadians will be spending this week and next being jealous of our American friends’ fantastic holiday. Some of us are counting down the days until we can cross the border and take advantage of the Black Friday sales, while others (like me!) are actually cooking Thanksgiving food weeks after our own holiday. Can you blame us?!)
But I digress! Turkey and stuffing are a given on Thanksgiving, but if you’re lacking inspiration in the side dish department, consider adding a belly-warming, richly spiced pumpkin soup to your menu.
Soup is a nice way to start a formal sit-down meal, but it can also work as a side dish for a more casual get-together. Serve it from a soup tureen (suitable for both a family-style or buffet-style dinner) and set out small bowls or mugs so that guests can dish out their own portions.
Blended vegetable soups are always a better choice from a health perspective than heavier cream-based ones, but for a special occasion it’s nice to meet in the middle. The light coconut milk in this recipe gives the soup a slightly creamy texture without weighing it down, allowing the nutrient-rich, low calorie pumpkin to remain the star.
Thai red curry paste adds a rich kick of flavour and a hint of spice that pairs perfectly with the pumpkin’s sweet, nutty notes. You can make it spicier by doubling the amount of curry paste or garnishing the soup with a swirl of sriracha.
The best part about this soup is that it comes together super quickly thanks to the godsend that is canned pumpkin purée. If there are two things a home cook needs most at Thanksgiving, it’s time and oven space, and this recipe has both those things covered!
Be sure to stop by tomorrow for the next Thanksgiving Week recipe! Hint: it’s a vegetarian, whole foods twist on everyone’s favourite Turkey Day dish.
- 1 tbsp canola oil
- 4 tbsp Thai red curry paste
- 2 ~800-mL cans pumpkin puree
- 4 cups vegetable stock
- 1 ~14-oz can light coconut milk
- 1 tbsp fish sauce, optional (omit if vegetarian)
- 1 tbsp soy sauce
- Sriracha, to taste (I used 1 tbsp)
- Chopped fresh cilantro and pumpkin seeds for garnish (optional)
- Heat oil in a large pot over medium-high heat. Add the curry paste and cook, stirring, for about a minute or until slightly darkened and aromatic. Stir in the pumpkin, stock, soy sauce, fish sauce and sriracha and cook until soup comes to a simmer, about 5 minutes. Whisk in the coconut milk and cook, stirring occasionally, until hot, about 5 more minutes. Divide among serving bowls and garnish with cilantro and pumpkin seeds if desired.
- A staple in Thai cuisine, fish sauce adds a pleasant hit of umami/funkiness to the soup. To make this dish vegetarian, simply omit the fish sauce.