Thursday, July 17, 2008

Fairytale Pumpkin Soup

One day we threw some seeds out the kitchen window, and overnight (it seems) we had a pumpkin patch. It makes for a lovely view while washing dishes, and in a pinch fed us and two friends. Jami used the leftovers to make this soupy Thai dessert:

  • 1 cup coconut milk
  • 1/2 water
  • 1/4 of a pumpkin, peeled and cubed
  • a pinch of salt
  • brown sugar (or palm sugar if you can find it) to taste
1. Heat the coconut milk & water in a saucepan over low heat.
2. Add the pumpkin, salt & sugar.
3. Cook until the pumpkin is tender. Serves 4.

1 comment:

  1. Thanks for the simple recipe. I did not know one could eat this type of pumpkin. The coconut milk sounds like a great idea here.