Pumpkin Soup with Thai Curry

Autumn, Dairy Free, soups and stews, Vegan, vegetarian

IMG_0793After we devoured the Spicy Fall Stew I posted recently, there was still quite a bit of roasted pumpkin left over. Luckily, this being pumpkin season and all, I found a recipe that could not be more simple or more delicious and would allow me to use up the remaining pumpkin. This soup is worth making for its own sake, so if you are starting without left over pumpkin just follow the steps from the beginning. If you do have some that is already roasted just remove the flesh from the skin and begin by adding it to a pot, cut into chunks, with the coconut milk.

Pumpkin Soup with Thai Curry– adapted from 101.cookbooks.com

2 acorn squash or one small pumpkin or other winter squash

1 14-ounce can coconut milk, shaken well

1 teaspoon (or more) red Thai curry paste
(I think you can actually use a lot more than this especially of you get a curry paste that is not too spicy, taste it on it’s own, then bit by bit as you incorporate it into the soup)

water or vegetable broth (I used the Whole Foods 365 brand vegetable both)

2 teaspoons salt (or to taste)

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/margarine  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.IMG_0787

Remove from the heat and puree with a hand blender, you should have a very thick base at this point.

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Now add water/vegetable broth one cup at a time pureeing between additions until the soup is the consistency you prefer. Bring up to a simmer again and add the salt (and more curry paste if you like).

Serves six.

Note: if you do not have a hand/immersion blender you can puree the roasted, cooled squash before adding to the pot with the coconut milk, using a blender, food processor, or potato masher. This will save you from having to pour the hot soup into the blender after the fact, which is always messy and dangerous.

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One thought on “Pumpkin Soup with Thai Curry

  1. HI pal, i never made it to the apple i got stuck on the pumpkin soup! I CAN not wait to make that YUM we had all of these mystery pumpkins from our compost that froze and had to be dumped out (plus about a thousand tomato plants) so I will for sure be making soup on this rainy weekend. Best Ballet class ever!
    xo amylou
    ps check out http://www.omlet.us/homepage/homepage.php

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