Fall in upstate New York is full of brilliant oranges, stunning yellows, vintage browns and grass that has not turned white. I have been enjoying apple orchards, walks with Kelsey in Albany, cups of coffee not far from her apartment, authentic Thai food and a stroll around the capital. I was inspired to make my own  Pumpkin Thai Curry because of a fabulous restaurant on Lark St.  that had me licking the bowl. Well…not exactly…but I wanted to.




The experiment began on last Friday night. Yes, there wasn’t much excitement that night. Just hanging around the house roasting pumpkins and pumpkin seeds. The man of the house made those in a skillet, but I failed to get a picture, for which I am sure he is glad he is not all over my blog.p1


Did you know it’s kinda hard to cut a pumpkin in half with the stem still attached? I hadn’t given it much thought until I read the directions…yes, you may say, duuuuhhhhhh! Cut the pumpkin in half, take out the guts, lay it upside down and roast for an hour on 350 for an hour. Lesson learned…use a rimmed baking dish, the juice ran all over the bottom of the oven. Again, a no brainer and yes, I’ve been baking for a long time!!!

p4Because I don’t own a food processor, I thought a blender would do the job of mixing it to a consistency for soup or pie. Nope!! Don’t do this, but this worked like a dream


p6Once it is smooth as a baby’s butt….transfer the pumpkin to a strainer or cheesecloth and let it set on a pan in the frig overnight. I didn’t think the recipe was correct when it said there would be a cup of fluid collected overnight, but it was right. Maybe by the time this post goes live, I will have used the pumpkin and another post will be up in the coming days!!