Tuesday, October 25, 2022

Thai-ish Pumpkin Soup

Marked free of pumpkin spice. A creamy, delicious soup that I served with rosemary focaccia and a salad of kale and spinach and chard, topped with pear, roasted pecans, dried cherries, blue cheese, and a light vinaigrette. 

                          Thai-ish Pumpkin Soup

I can pumpkin

1 can coconut milk

1-3 c broth

Olive oil

1 onion

3 ribs celery

6 cloves garlic

Ginger root

1 Tb red curry paste (Be careful here--this stuff is hot.) 

Lemon, juice of

Sea salt

Basil/sour cream for garnish


Chop celery, onion, and garlic and saute till soft. Squeeze in

 some ginger juice. Add curry paste and cook 1 minute. Add pumpkin and coconut milk and broth to the consistency desired. Simmer and add lemon juice and salt to taste. Serve and garnish with basil chiffonade and sour cream.




Barbara Rogers said...

All of this sounds so delicious!

JJM said...

That sounds (and looks) wonderful -- seasonal, and bold enough to eschew the seemingly obligatory "pumpkin spice". Just in time for hot soup (and hot drink) season!