Home Made

5 Ingredient Thai Pumpkin Soup

 

Congratulations – you’ve survived Thanksgiving.  Now with that behind you, it’s on to Christmas.  You may have been a little overzealous with those cans of pumpkin, or maybe you are being efficient and thrifty, cleaning all those pumpkins off your porch and planning to cook and freeze them.  Regardless, what you need right now is a fast, easy recipe to chase the chill off the blustery days that seem to have become our norm.  I have been waiting for just the right moment to post this recipe and this is it!

Making home made soup couIdn’t be any easier than this Thai Pumpkin Soup recipe that I found on FoodieCrush. Because it is so darn good, I keep making it over and over, and I love that I can pull it off in just a few minutes with ingredients I keep routinely stocked.  I have made this using both canned pumpkin and also fresh, both with good results, but the fresh yields a much thinner soup.  I used Better Than Bouillon Reduced Sodium Roasted Chicken Base for the chicken broth, and garnished with some pomegranate seeds, because they look so merry.  You’ve got pumpkins galore, or a can too many, so make this now.  Bet it becomes a favorite at your house, too.

5 Ingredient Thai Pumpkin Soup

In a large stockpot over low to medium heat, cook curry paste, stirring frequently until fragrant, about 1 minute.  Add pumpkin and continue to stir off and on for several more minutes.  Add broth and cook for about 3 minutes, until soup starts to bubble.  Stir in coconut milk and cook until hot, about 3 minutes.  Ladle into bowls and garnish with a drizzle of reserved coconut milk, slices of red chili and cilantro leaves.

- as seen on FoodieCrush, and adapted from The Instant Cook by Donna Hay

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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