Thai Spiced Pumpkin Soup Recipe

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A good book of soup recipes is the cure for cold weather. Whatever delicious produce you find at the farmers' market, there's a great soup for that. Whether you're cooking with seasonal ingredients or simply foraging in the pantry, food writer and editor Anna Helm Baxter knows how to get a bowl of something hearty, healthy and easy to cook on the table, fast.

Reprinted with permission fromĀ Soups

Thai Spiced Pumpkin Soup Recipe
No Ratings
Prep Time
30
minutes
Cook Time
2
hours
Servings
0
servings
Ingredients
  • 2 tablespoons vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 13-ounce tin light coconut milk
  • 13 ounces water
  • 1 2-pound pumpkin (squash)
  • 1 teaspoon coconut sugar (or brown sugar)
  • 2-3 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 1 small bunch Thai basil
Directions
  1. Heat the oil and cook the curry paste for 1 minute.
  2. Add the coconut milk and water and bring to a simmer. Add the pumpkin and sugar and cook until the pumpkin is tender.
  3. Add the fish sauce, lime juice and basil, and serve.
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