You know when you’re looking through a bunch of recipes, and you find one that sounds really good, but the main ingredient won’t be in season for at least another 6+ months?
That’s what happened when I ran into this soup. I was perusing the the archives of the great 101 Cookbooks when Thai-spiced Pumpkin Soup caught my eye. It was March. However, with Thai curries being among my absolute favorite dishes, this one did not slip my mind, even three seasons later.
Recently while looking for Thanksgiving recipe ideas on The Bitten Word, I ran across a similar recipe from Food & Wine. It was a bit more fussy, but I liked the sound of some of the additional ingredients. What I ended up doing was sort of combining the two, and I was happy with the results!