this past weekend was a quick one. i worked two corporate parties and then it was monday again! one of the good things about working with food is that occasionally there are leftovers (that they might let you take home) and this weekend i got to take home food AND flowers. i actually had a handfull of fall colored flowers but i ended up just using my favorite for the picture above.
on sunday nite i went into a small kitchen flurry when i should have been cleaning. hahaa... i’ve been in like with 101 cookbooks for a long time. A lot of my favorite recipes were discovered in this blog. if you were around for my homemade thin mint girl scout cookies phase, this is where the recipe is from! yum.
i decided to try out 101 cookbook’s thai spiced pumpkin soup with the kabocha that i picked up for halloween. i’m probably the only girl on my block that had a green pumpkin for halloween! (well that is before the mold set in on everyone elses) this recipe was super easy and made a delicious soup. i thinned it out with water rather than broth because it was already so rich and used the masamam curry paste that has been lounging in my fridge for longer than i care to remember. that stuff keeps forever, right? right?! ack! i garnished the soup with a little extra chili powder and a dallop of yogurt to balance out the sweetness.
with the seeds i used the sweet and spicy pumpkin seeds recipe. while tasty, pumpkin seeds are a lot of work to eat. lazy me doesn’t want to shell them or chew through the shells. Oh well.
definitely try out the soup recipe. you won’t be sorry!
2 comments:
I swear I left a comment on this post earlier in the week, but some blogmonsters must have eaten it. I've already made this soup recipe twice! Once it was with canned pumpkin and banana squash and the second time it was with kabocha.
which one did you like better? just curious.
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