How to Make Pumpkin Soup With Curry Paste and Coconut Milk

Pumpkin soup with curry paste and coconut milk is a Thai-inspired soup that makes an excellent quick main course on a cold fall or winter evening. Combined with a loaf of hot walnut bread and apple butter, a crisp green salad with simple white wine vinaigrette and a glass of dry Chardonnay or medium-bodied brown ale, pumpkin soup with curry paste and coconut milk is a hearty, satisfying main dish. This soup will keep in the refrigerator for 2-3 days, but might require more vegetable stock to thin the soup during reheating.

Things You'll Need

• 2 cups canned pureed pumpkin
• 2 tbsp. vegetable oil
• Vidalia onion, finely chopped
• 1 tbsp. grated fresh ginger
• 1 tsp. red curry paste
• 2 cups coconut milk
• ¾ cup vegetable stock
• 6 tbsp. apple juice
• Sea salt (to taste)
• Crème fraiche, for garnish
• ¼ cup chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 450 degrees F.

2. Put the pumpkin in a large ovenproof dish and cook in the oven for 12-15 minutes or until the edges begin to brown.

3. Heat the oil in a large sauté pan over medium heat and sauté the onion and ginger for 8-10 minutes or until the onions become translucent. Add the red curry paste and cook for an additional 1-2 minutes.

4. Transfer the contents of the sauté pan and 1 cup of the roasted pumpkin to a food processor. Add 1 cup of coconut milk and puree until the mixture is very smooth.

5. Transfer the contents of the food processor to a large saucepan and stir in the remaining pumpkin puree, coconut milk, vegetable stock and apple juice. Season with sea salt to taste and heat over medium heat for 5-7 minutes or until warm.

6. Ladle the soup into individual serving bowls and garnish with a dollop of crème fraiche and the chopped fresh parsley. Serve immediately.

References

• Vegetarian Times

Resources

• All Recipes - Soups, Stews and Chili Recipes
• Food Network - Soup Recipes