Simply the best thai-spiced pumpkin soup recipe. Try this very easy to make and surprisingly tasty soup with just 5 simple ingredients. This makes a perfect appetizer.
Thai-Spiced Pumpkin Soup
2014-10-21 11:07:56
Serves 6
A delicious and easy pumpkin soup recipe.
Prep Time
10 min
Cook Time
1 hr 20 min
Ingredients
- 2 acorn squash, pumpkins, or other smallish winter squash
- 3 tablespoons unsalted butter, room temperature
- 1 14-ounce can coconut milk
- 1 teaspoon (or more) red Thai curry paste
- 2 teaspoons fine grain sea salt (or to taste)
- water
Instructions
- Preheat the oven to 375 degrees and place the oven racks in the middle.
- Carefully cut each squash/pumpkin into halves (or quarters).
- Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven.
- Roast for about an hour or until the squash is tender throughout.
- When the pumpkin/squash are cool enough to handle, scoop it into a large pot over medium high heat, add the coconut milk and curry paste and bring to a simmer.
- Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well.
- Bring up to a simmer again and add the salt (and more curry paste if you like)
Notes
- Start with a teaspoon of Thai curry paste to start and then build from there until the soup has a level of spiciness and flavor that works for your palate.
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