S&BTG: February Update

Hello! A quick update and reminder that the next SOUP & BREAD TO GO is scheduled for March 16, 5-7 pm at the Hideout. We’ll be putting individual quarts on sale soon, to benefit the Common Pantry in North Center. Watch this space!

Meanwhile, our February soup night was just as fun as January’s. We raised $650 for the Market Box program at the Experimental Station in Woodlawn, and both the smoked barley-bean soup and the Thai pumpkin curry were delicious. The recipe for the latter follows below.

Thanks again to everyone who’s helping make this experiment work, including everyone at the Hideout, and our generous bread donors at Middlebrow and Publican Quality Bread. See you o the 16th!

Pumpkin Thai Curry Soup
Recipe from Allison Scott

Ingredients

4 T olive oil, plus more for brushing
1 large onion, diced
5 cloves garlic, peeled & minced
2 inches fresh ginger, peeled & minced
1 jalapeño, seeded & minced
2 T red curry paste or powder
1 T ground cumin
1 T ground coriander
1 T ground ginger
2 15 oz cans pumpkin puree
3 c vegetable stock
2 13.5 oz cans unsweetened coconut milk (about 3 ½ c)
2 limes, juiced
salt and pepper 

Preparation

In a large, heavy-bottomed pot, heat olive oil over medium heat.  Sweat the onions until translucent, about 6 to 8 minutes.  Add the garlic, ginger, jalapeño to the pan and cook for another 3 to 4 minutes until they are fragrant, but not browned.  Stir in the curry paste, cumin, coriander, and ginger. Cook, stirring frequently, for 3 to 4 minutes to bloom the spices.  

Add the pumpkin, vegetable stock, & coconut milk to the pan. Scrape the bottom of the pan. Bring the liquid to a boil, then turn heat down to low and simmer for about 30 minutes.

Add the lime juice and blend the contents of the soup pot with an immersion blender or let cool slightly and carefully process the soup in small batches in a regular blender.  Once smooth, season with salt and pepper to taste.