Thai-Spiced Pumpkin Soup
October 05, 2013
"This soup is delicious and great to make in the fall of the year as squash is harvested. Keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palete. I found this at 101 cookbooks."
- Serving Size: 1 (149.2 g)
- Calories 582.9
- Total Fat - 44.4 g
- Saturated Fat - 20.6 g
- Cholesterol - 15.3 mg
- Sodium - 10.9 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 1.6 g
- Sugars - 2.2 g
- Protein - 7.3 g
- Calcium - 46.4 mg
- Iron - 2.1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat the oven to 375 degrees F. Place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves, or quarters. Slather each piece of squash with butter.
Sprinkle generously with salt, and place on a baking sheet skin sides down, and place in the oven.
Roast for about 1 hour, or until the squash is tender.
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. Remove from the heat, and puree with a hand blender. (You should have a very thick base at this point).
Add water 1 cup at a time pureeing between additions, until the soup is the consistency you prefer. A light vegetable stock would work as well.
Bring up to a simmer again, and add salt (and more curry paste if you like. I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy. Taste as you make additions).
No special items needed.