I’ll admit it—I love eating pumpkin anything in the fall. However, the ways to eat pumpkin narrow a bit when you aren’t eating any grains, dairy, caffeine, or sugar.
As crazy as this food combination sounds, it is SO GOOD. (Remember what I said about no food is sacred? It still applies.) Pumpkin Fish Curry is an awesome way to have a little pumpkin in your fall menu, while still enjoying a warm, hearty, spicy soup that’s perfect for a cold day.
This soup is adapted from a wonderful recipe I found for Caribbean Fish Curry. If you want something more authentic, check it out.
For my version, I like to use cod. It’s a firm white fish that holds up well in a soup. Trader Joe’s has a good deal on frozen cod pieces, which is even better because then I don’t have to cut it up! I just throw mine in the pot straight from frozen (if someone knows of some reason why that’s killing me, please let me know, but it doesn’t seem to have caused any problems). If you’d rather, you can season the fish with salt and pepper and fry it in oil first before adding it to the soup. But, you know me—that’s another step, time, and a dirty pan and I’m not doing it.
The original version of this fish curry calls for chopped fresh tomatoes and canned tomatoes. If you feel like chopping up a cup of tomatoes instead of opening a can, knock yourself out. I’ve done it both ways and just don’t feel that it’s so much better with fresh tomatoes to make it worth my while. But it’s nice to be aware of the option in case you want to fancy it up or if you’re all out of canned tomatoes. (Those situations do tend to pop up!)
Also, feel free to adapt this recipe with more or less of anything as you see fit. After playing around with it several different ways, this is how I like it best. My strong dislike of recipes that use half of a can or two tablespoons out of a can also influences my preferences, though. I like a whole can of pumpkin in it, but half of a can tastes good, too.
The same goes for the spices. I don’t do super spicy, so I never put crushed red pepper flakes in this. That’s certainly an option if you’d like to kick it up a notch, though. However, the curry powder and cumin add just enough warmth for this to be perfect on a fall day, in my opinion. It’s not too heavy or overpowering; it’s hearty and filling, yet light and fresh.
Speaking of light and fresh, I throw in some finely chopped kale and spinach to get a little green in my meal. I find it adds a nice balance to the other flavors and textures going on, and it adds some good extra nutrients. The pumpkin adds some vegetable content, too, and makes this curry a filling and complete meal in itself; without being too heavy or starchy, it adds carbohydrates to the curry that will fill you up.
Serve this with a squeeze of lime and a sprinkle of cilantro, and you’re ready to savor some delicious fish curry!
What are some unusual ways you’ve found to enjoy eating pumpkin?