Thai Coconut Curry Pumpkin Soup

Thai pumpkin curry is one of my all-time favorite dishes. It's so, so simple and so, so good.

A few weeks back, I posted a recipe for baked stuffed pumpkin. If you have some leftovers, this is a good way to use those up. It's also the best way to make this soup, IMO, because your pumpkin is already loaded with sweet-spicy goodness. However, if you have no leftovers, don't despair. And if you have no fresh pumpkin, don't despair about that either, because acorn squash or really any kind of winter squash, readily available at this time of year. will do quite nicely.

Thai Pumpkin Curry Soup

Ingredients

1 small pumpkin, or 2 acorn squash, etc
Olive oil
1 small onion, chopped
1 apple, sliced very thin
1 carton of cocomut milk (if you can't find it in a carton, cans will do)
1 package yellowThai curry paste
2 teaspoons fine grain sea salt (or to taste)

Directtions

Preheat the oven to 375 degrees

Cut squash/pumpkin into pieces

Lay pieces on a baking sheet skin sides down, drizzle with olive oil and season with salt, pepper, nutmeg--whatever you want.

Roast until tender (approximately an hour).

Heat a little oil in a large pot and saute onion and apple until soft

When pumpkin/squash is cool enough to handle, remove skin and add to pot.

Add 2 cups of coconut milk and 1 tablespoon curry paste and bring to a simmer.

If desired, use hand blender to puree. I prefer some chunks.

Add more coconut milk depending on what consistency you prefer and add more curry paste to taste.

May be topped with toasted pumpkin seeds.

Please visit my fellow Tasty Tuesday authors ~ Changing the world one word and recipe at a time:

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