This was seriously the fastest, easiest thing I’ve made in a while. The only thing that might be tricky is getting your hands on Tom Kha Gai paste, but I’m sure you can find it on the internet and if all else fails, make your own! It’ll be a mix of garlic, lemongrass, ginger, sugar, salt, and chili. Try it out!
Since we have 800 pounds of pumpkin (or at least it feels like that much), I had to make something with pumpkin for lunch. And this was really yummy! Pumpkin is super nutritious and can work well in savory and sweet dishes, but you never see it in savory dishes! (at least I’ve never seen it) Pumpkin can do so much more than just become pie, and this pasta is the tip of the iceberg!
I used to buy Starbucks everyday, multiple times a day. And my old roommate used to work there, so she would bring home old cheese danish and cake pops. Basically 50 percent of my diet was Starbucks, and life was good. But since having Ellie, every dollar saved is a dollar that can go to her or making her life more comfortable. And at 5 euros for one pumpkin latte, Starbucks can freaking forget it. So I think it’ll be a long time before me and Starbucks rekindle our romance. Luckily, this recipe is just as good as the real thing, maybe even better. Because I doubt Starbucks uses actual pumpkin in their version. Enjoy!
This is a simple recipe for when you get your hands on a nice pumpkin. Since no recipe on Earth will call for an entire pumpkin, you’ll need to prep it so it can be added easy to recipes or enjoyed on its own. Baking is much superior to boiling because you don’t loose as many nutrients!