I was never too fond of pumpkin, but we are vegetarian, and I am trying to find more interesting things to prepare for dinner, so tried this recipe. We love it - I was especially pleased when hubby raved about it:
Thai Pumpkin Soup:
1. Warm 2 Tbsp red curry paste in pan. ( I buy a small jar of this in the Oriental foods section of my store)
2. Add 4 cups veg broth and 2 15 oz cans pumpkin (or equivalent fresh cooked pumpkin) . Bring to a hot bubble.
3. Add 1 3/4 cup coconut milk (or 1 13.5 oz can coconut milk) and bring up to temp.
4. Serve with chopped cilantro garnish.
Quite simple, and very good.
