Thai pumpkin soup
Thai pumpkin soup
The sweetness of winter squash pairs beautifully with Thai spices. This soup is creamy, sweet and spicy.
Yields: 4 large servings
Ingredients
4 cups pumpkin – steamed or roasted (any deep orange squash)
1 tablespoon coconut oil
1 cup onions – diced
1 tablespoon garlic – minced
1 tablespoon Thai red curry paste (I use the brand AROY-D)
5 cups vegetable broth (I use Better than Bouillon brand)
¼ cup coconut milk full fat – solids only (I like Thai Kitchen)
2 tablespoons natural peanut butter
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon cane sugar
1 tablespoon lemon or lime juice
1 lime leaf (you can purchase it at an Asian market – usually in frozen section)
Steps
Sauté onions and garlic in coconut oil. When the onions are translucent add the curry paste, salt and pepper. Cook a couple minutes to release the flavours in the curry paste.
Add the vegetable broth, squash and lime leaf. Bring the soup to a boil – simmer for a few minutes.
Remove it from the heat and remove the lime leaf – set it aside. Stir in coconut milk, peanut butter, sugar and lemon juice. Blend the soup until it is smooth – I use an immersion blender.
Return the lime leaf to the pot. Put the soup back on the heat and let it simmer a few more minutes.
Taste – adjust seasoning as needed.
Serve with a drizzle of coconut milk and finely chopped peanuts.
The soup will last 4-5 days in the fridge. It also freezes well.
