Instagram Post 5/13/2020
👨🍳 Cooking in the Time of COVID 👨🍳
In keeping with that characterization, I raided the freezer again and discovered leftover puréed roasted sugar pumpkin from last Thanksgiving’s pies, a container of spicy soup I had concocted many months ago using the remnants of Thai takeout stewed pork spine, and Panang curry paste.
Adhering to my current excursion avoidant practice of using up whatever I have on hand, I grabbed a can of coconut milk from the pantry plus a few other ingredients and proceeded to whip up a pot of completely inauthentic Thai Pumpkin Soup. Tasted pretty good, especially on a snowy day in May here in New York City.
If you’re curious about the garnishes (aside from the cilantro and spibbles of coconut milk), the little spherical bits are crispy dried peas (technically Chinese) for some crunch, and the gossamer threads are dried shredded red pepper (technically Korean) for some pretty.
Stay safe, be well, and eat whatever it takes. ❤️