With Fall right around the corner I thought I would start my blog with wonderful soup recipes that are full of flavor and perfect to warm up any crisp fall evening! All soups can be made as a double batch and one batch can be frozen to use another night.
My first soup is a wonderful pumpkin soup. This is a very rich and full of flavor...plus it is perfect for this time of year!
**With this soup keep in mind that different Thai curry pastes have different strenghts. Start with a teaspoon of curry paste and build from there until the soup has the level of spiciness and flavor that you are comfortable with.**
Ingredients:
2 small to medium pumpkins
3 tablespoons unsalted butter, room temperature
1 14oz can coconut milk
1 teaspoon (or more depending on preference) red Thai curry paste
2 teaspoons fine grain sea salt (or more to taste)
Directions:
- Preheat oven to 375 degrees and place racks in the middle.
- Carefully cut each pumpkin in half or quarters. Slater each piece of pumpkin with butter and sprinkle generously with salt. Place on a baking sheet skin side down, and place in the oven.
-Roast in oven about an hour or until pumpkin is tender throughout.
- When the pumpkin is cool enough to handle, scoop into a large pot over medium high heat.
- Add coconut milk and curry paste and bring to a simmer (** I used about 6 teaspoons of curry paste and it was not over the top spicy)
- Remove from heat and puree with a hand blender, or pour into blender and puree (**you should have a very thick base at this point)
- Now add 1 cup of water at a time pureeing between additions to get to the consistency that you prefer (**a light vegetable stock would work here as well to add more flavor)
- Bring to a simmer again and add salt
- Simmer about 10 minutes and serve! (**serve with a dallop of sour cream and a few toasted pumpkin seeds!!!!)
Sounds so yummy! Will definitely have to try this one.
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