Pumpkin Thai Curry with Shrimp

Recently, I borrowed a copy of the Beat Bobby Flay cookbook from my local library. Sorry, Bobby, but why buy the cow when I can get the milk for free? The book has some good recipes, and I was particularly attracted to the pumpkin red curry with seafood--but not as written. It seemed like it would be better as a soup, so I made the appropriate adjustments. Cuz that's what I tend to do.

I wondered what the warm spices (cinnamon, etc.) brought to the table and found that they transformed a Thai red curry to something more like a Massaman curry. I adore red curry, Massaman not so much, so if I make this again, I will leave out the cinnamon, allspice, and nutmeg, perhaps replacing them with lemongrass and makrut lime. Bobby used eggplant and sweet potato in his version, but I swapped in regular potato for both. 

Supermarket red curry paste, like Thai Kitchen brand, is pretty mild, heat-wise. I had just received a shaker of McCormick's roasted garlic/cayenne/onion/pink salt blend and thought that would be a good way to boost the heat while also seasoning the soup. You all know how much I like chili crisp, and this stuff gives some good chili crisp vibes, only without the oil. I used a teaspoon in the soup, but added some at the table as well, which gave the dish just enough of a kick. I quite like this seasoning, and will be using it a lot. It comes in a ginormous container, too, which is useful.

Thanks for the recipe, Bobby. I won't be buying the book though.

Pumpkin Thai Curry Soup with Shrimp

I knew this would make far more soup than two people could eat in one meal. I didn't want to deal with rubbery shrimp in reheated leftovers, so I only added as many as I thought Mr Minx and I could eat at one time. The leftovers equaled approximately 5 cups, which I tucked in the freezer for future use, perhaps with chicken or another different protein. 

Soup:

1 cup coarsely chopped onion

Pinch of kosher salt

2 t extra virgin olive oil

1/2 t ground allspice

1/2 t ground cinnamon

1/2 t ground ginger

1/4 t freshly grated nutmeg

2 T Thai red curry paste (if you're using a supermarket brand, like Thai Kitchen, use 3 T)

1 15-oz can pumpkin puree

1 13.5-oz can light coconut milk

2 shrimp, chicken, or vegetable bouillon cubes; if using Knorr XL (double) cubes, just use one

2 medium new potatoes, peeled and diced

1 teaspoon McCormick Roasted Garlic and Cayenne Pepper with Onion and Himalayan Pink Salt, plus more for the table

1 t smoked Spanish paprika

12 large shrimp, peeled and deveined

Garnish:

1/4 cup unsweetened coconut flakes, toasted

1/4 cup shelled pumpkin seeds, toasted

3 T pomegranate seeds

1 scallion, white and light green part sliced into thin rings

Plain yogurt, sour cream, or creme fraiche

Make soup: Saute onion and a pinch of salt in olive oil over medium heat until translucent, stirring regularly. Add the dry spices and the curry paste and stir to combine. Cook a couple minutes, stirring constantly, to toast the spices, then add the pumpkin puree and coconut milk. Add 3 pumpkin cans of water to the pot (about 6 cups) with the bouillon. Bring to a simmer and cook for at least 30 minutes, to allow the flavors to meld and develop. Add the potatoes; cook 15 minutes and test the potatoes for doneness. Once they are tender (might take a few minutes more), add the McCormick seasoning and smoked paprika. 

Add the shrimp and cook until they are pink and firm, 3-4 minutes.

Make garnish: In a bowl, combine coconut, pumpkin seeds, pomegranate, and scallion. 

To serve: Ladle soup into bowls. Dollop with yogurt and sprinkle on some garnish. Season with additional McCormick seasoning, if needed.

Makes about 2 1/2 quarts.

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Posted on Minxeats.com.