Pumkin Mania

Hey guys, thanks for being patient last week. We had 145, and it felt like most came through in the first half hour. Next week, we are going to be better prepared, so bring it on. I might even try for some fresh baked bread.



  • 1 (14-ounce) can coconut milk (about 1 2/3 cups)
  • 1 to 2-tablespoons yellow (or red) Thai curry paste
  • 2 onions
  • 1 1/2 cups vegetable stock
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
  • 3 lime leaves, stalked and cut into strips, optional
  • 1/2 teaspoon turmeric
  • ½ ts cumin
  • ½ ts coriander
  • 2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
  • 1 pound sweet potato
  • 1 pound carrots
  • 1 pound green peppers
  • 1/2 to 1 lime, juiced or more to taste
  • Cilantro, for garnish


Fry the onions in a large sauce pan or casserole dish. Add the can of coconut milk with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, soy sauce, sugar, lemongrass, lime leaves (if using) and spices. Bring to a boil and then add the pumpkin, sweet potatoes and carrots. Cook on a fast simmer for about ten minutes then add the green pepper. Continue cooking until the pumpkin is tender, about 8 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.

Add the half the lime and stir and taste and add the juice of the remaining half if you feel it needs it and salt and pepper. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice


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