Monday, October 25, 2010

Thai- Spiced Pumpkin Soup

I've already made this twice since finding the recipe two weeks ago.  My husband is in love with this stuff!  The picture comes from the post found here.  I just used water to thin the soup the first time but liked the broth/water combo on the second batch better.  

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water or broth
2 teaspoons fine grain sea salt (or to taste)
Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like).

Serves six.


  1. Yum! This sounds great! I'm gonna try it!

  2. Have you tried to use canned pumpkin in this recipe? Do you think it will work?

  3. I haven't used canned pumpkin on this recipe, but I can't imagine it not working well. You probably won't need as much liquid to thin it out.

  4. Apparently our husband's have opposite tastes in food. Mark couldn't even eat bites to encourage the kids. No one in the Heaviland house ate it except me. Oh well. I've been wanting to try this for three years and I finally roasted by own pumpkin and did it!


Related Posts Plugin for WordPress, Blogger...