Thai Pumpkin Soup with Coconut Milk

 

Pumpkin simmering in stock.

Serves 4 

Ingredients: 

2 TBS olive oil 

1 brown onion (or 1/2), diced 

2 tsp minced garlic

2 tsp minced ginger 

2 or 3 TBS red curry paste 

1 kg of pumpkin chopped into 1/2" inch pieces (1.5 cm) 

4 cups vegetable stock 

400 ml (1 can) coconut milk 

juice of 1 lime (about 2 TBS) 

Directions: 

1. Heat the oil in a large saucepan over medium heat. 

2. Saute the onion until translucent and soft. Add the minced garlic, ginger and curry paste
and cook for 1 - 2 minutes. 

3. Add the chopped pumpkin and stock.  Bring to a boil, then reduce the heat and simmer for 20 minutes. 

4. Add the coconut milk and lime juice and cook for a further 5 minutes. 

5. Allow to cool slightly before pureeing in a food processor or with a stick blender. 

Notes: 

You can use coconut cream if you prefer a thicker consistency. 

You can adjust the spice by adding more curry paste. 

If you find the soup is too spicy, add more coconut milk or vegetable stock.  

Reference: bakeplaysmile.com website.  (for more notes)