Thai Pumpkin Soup
A soup with curry and coconut in a spicy pumpkin broth
Equipment
- 1 set of measuring cups
- 1 quart measuring cup
- 1 spatula or stirring spoon
- 1 blender, hand blender or food processor
- 1 sharp knife
Ingredients
- 1 cup finely chopped green onions use the whole onion
- 3 TBLS butter
- 4 teas finely chopped garlic
- 1 teas hot curry powder use your favorite blend
- 2 teas ground ginger
- 1 ½ teas ground coriander
- 2 teas paprika
- 1 can coconut milk
- 1 quart chicken or vegetable broth
- 1 cup water
- 1 TBLS chicken or veggie base such as Better Than Bouillon
- 1 TBLS soy sauce
- 1 TBLS Sriracha
- 2 small cans Pumpkin
- 2 teas minced garlic
- ½ cup cilantro leaves and stems, chopped fine
- ⅓ cup lemon juice you can use bottled lemon juice
Instructions
- Sauté 1 cup of green onions in butter for 7 minutes on medium/low heat. do not let them brown.
- Reduce the heat to low and add the garlic, curry, ginger, coriander and paprika. Cook, stirring frequently for 3 minutes. Do not let them burn.
- Add the coconut milk, broth, water, base, soy sauce and Sriracha.Bring to a boil and simmer for 5 minutes.
- Add the pumpkin and 1 more cup of water. (Use the water to rinse out the pumpkin cans.) Bring to a boil, cook over low heat for 5 minutes. Using a hand blender, puree the soup. (or use a blender or food processor after the soup has cooled down.)
- Turn off the soup.Make a paste of the 2 teas. of garlic, the cilantro and the lemon juice and add it to the soup. Do not cook. Sprinkle with chopped green onions or cilantro to serve
Notes
