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.