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Curry Pumpkin Seafood Soup

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This is a great Thai-inspired seafood soup that uses pumpkin or butternut squash. I adapted this recipe from one I found by Nigella Lawson. You can vary the amount of spice depending on your family’s taste. I would start with just one tablespoon of the curry paste and add more later if it’s not spicy enough. One tablespoon was perfect for my kids who are 5 and 8 years old. This can easily be made with salmon, but tonight I used a white fish (halibut) and some shrimp. The white fish will be a little more mild for young tasters, and those who don’t like the taste of “fishy” fish. Tilapia, cod, haddock would work well. The greens I used were swiss chard, but spinach or bok choy would be great. Experiment with this recipe, by adding in some of your family’s own favorite vegetables. Asian groceries are a great place to find fish sauce and red curry paste. However, most groceries have an aisle with Asian foods. "Taste of Thai" is a common brand that makes both of these. Buy it once and then enjoy trying other Thai dishes with curry paste. Visit our "Curry in a Hurry" Meal-o-Matic for more curry dishes.

Ingredients

See Table See List

1 14 ounce can coconut milk

coconut milk

14 ounce can

1 tablespoon red curry paste (more to taste)

red curry paste

tablespoon

more to taste

1½ cups fish stock

fish stock

1½

cups

2 tablespoons fish sauce

fish sauce

tablespoons

2 tablespoons brown sugar

brown sugar

tablespoons

3 stalks lemongrass, cut into 3 pieces and bruised with the side of a knife

lemongrass

stalks

cut into 3 pieces and bruised with the side of a knife

½ teaspoon ground turmeric

ground turmeric

teaspoon

2 pounds pumpkin, peeled and cut into bite-sized pieces (or butternut squash)

pumpkin

pounds

peeled and cut into bite-sized pieces

or butternut squash

1 pounds fish, cut into bite-sized cubes (salmon or white fish)

fish

pounds

cut into bite-sized cubes

salmon or white fish

1 pound shrimp, peeled, raw

shrimp

pound

peeled, raw

3 cups bok choy, white and leafy parts cut into bite-sized pieces (can sub other favorite leafy green like spinach or kale)

bok choy

cups

white and leafy parts cut into bite-sized pieces

can sub other favorite leafy green like spinach or kale

1 lime, cut into wedges for garnish

limes

cut into wedges for garnish

¼ cup cilantro, chopped

cilantro

cup

chopped

Method

Take the cream from the top of the coconut milk and whisk it with the Thai curry paste in large soup pot over medium heat until the curry paste is dissolved. Add the remaining coconut milk, fish stock, fish sauce, sugar, lemongrass, optional lime leaves (difficult to find but REALLY enhances the flavor) and turmeric. Bring to a boil and then add the pumpkin or squash. Simmer until tender and until some of the chunks can be smashed easily with the back of the wooden spoon (5-25 minutes depending on what type of pumpkin or squash you use). Smash about 1/4 of the pumpkin or squash cubes against the side of the pot and stir into broth.

With the broth at a good simmer, add seafood and cook about 5 minutes until cooked through. Add in greens and veggies and cook a few more minutes until wilted and warmed. Serve topped with chopped cilantro and a lime wedge for people to add lime juice to taste.

Babyfood Option:

Use a tablespoon or even less of curry paste and remove a portion of the pumpkin and soft fish for baby. If the rest of the family prefers a spicier soup, more red curry paste can be added after baby's portion is removed. Soup can be puréed or left into soft squishy bites. Talk to your physician if you have a concern about food allergies, especially if there is a family history.

Prep time

10 min

Cook time

30 min

Cost per serving:

$6.19

Yields/Serves:

6 servings (double for a tasty "Cook Once, Eat Twice" Meal)