Thai Pumpkin Soup with Coconut Milk

I often wonder if there is someone more accident prone than me.  I seem to have a special capability of hurting myself in situations where a normal person wouldn’t.  T often finds it quite humorous (and so do I) except when I hurt myself badly or when my accident prone nature leads to me accidentally hurting him.

As you will probably have read by now in my last post, I recently dislocated my knee and all I did that caused it was walk out of the kitchen.  I slipped on a non existent spill on the floor and out popped my knee!!  Luckily it popped straight back in, but the damage was done.  Poor T laughed at first until he realised I had hurt myself quite badly, which he determined from my squeal of pain and tears pouring down my face, so he picked me up off the floor and rushed me to hospital.

Once we got home from hospital and T had me settled as comfortably as possible given the metal brace that covered my leg, I couldn’t help but laugh.  I’d only just recovered a few weeks before hand from breaking my toe by somehow tripping on something invisible and smashing my toe into the step up into our ensuite.  Back in November I manage to injure my neck so badly that I still suffer pain (2 previous major car accidents don’t help I’ll admit).  This doesn’t include other stumbles, bumps, bruises, burns, scratches and cuts that I seem to suffer at the rate of at least once per week.

Is anyone else as accident prone as I am?  I’d like to know I’m not alone.

Given I’m still hobbling about on crutches, I haven’t been cooking much recently.  Thankfully I am one of those lucky women that has a man that can cook and better still enjoys cooking.  So T has been doing most of the cooking recently, and a great job to boot, as he always does.  Before we met T had never cooked vegetarian food, but took up the challenge with gusto and has come up with some fantastic dishes I love.  My favourites being his mustard pasta and mushroom schnitzels and for dessert his strawberry filled pancakes topped with a chocolate heart!  Hopefully soon I will feature some of T’s recipes.  Maybe you can use these to inspire your husbands or boyfriends into the kitchen.  What do you think?

Now, onto the post, and the Thai pumpkin soup.  Firstly, I will apologise in advance for presenting you with yet another soup recipe, but when the weather is cool I crave soup in all flavours and forms.  In fact I am craving some Thai Pumpkin soup for dinner now just thinking about it!!  Soup is also a fantastic dish to make on the weekend when you have time that can be reheated for dinner during the week or taken to work for lunch, which is what I do after making a big batch of soup.

After picking up some gorgeous fresh coriander and ginger at the Jan Power’s Farmers Markets at the Powerhouse a couple of weeks ago (BC (before crutches)) I got the urge to make a Thai pumpkin soup.  As with all of my soup recipes, and I think for most people who make soup for that matter, I don’t actually follow a recipe.  The thing I love about soups is that you can throw in a bit of this and a bit of that and end up with a fantastic dish…..well most of the time anyway!!

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Tagged as: cilantro, coconut cream, coconut milk, Coriander, ginger, pumpkin, Soup, Thai, vegan, Vegetarian