olive oila large onion, chopped
1 - 2 t minced ginger
2 T red curry paste (or less)
1 diced tomato
29 oz. pumpkin puree
4 cups vegetable stock
1 - 2 t salt
14 oz. coconut milk
Heat a bit of oil over medium-high heat. Sauté the onions until they begin to soften, then add the ginger and sauté a minute or two more. Add the curry paste and tomato and cook another minute or so.
Add the pumpkin and the stock and mix it very well. Bring it to a boil, then reduce the heat and simmer it for 20 minutes or so. I like velvety soup, so I puree it with the immersion blender, but you could easily skip that step :)
Add the salt, then stir in the coconut milk and heat it through.
I love this soup! Once my US stash of canned pumpkin is gone, I'll be making this with carrots :(
Notes: 2 T curry paste for me makes a very spicy soup, but this depends on your particular paste and preferences, so use this measurement as a guideline, not gospel. If I don't have fresh vegetable stock, I substitute 4 cups boiling water and 3 t powdered bouillon. I've used up to 1 T salt in this recipe, depending on the curry paste and whether I use stock or bouillon. Taste, taste, taste... and adjust :)
Add the pumpkin and the stock and mix it very well. Bring it to a boil, then reduce the heat and simmer it for 20 minutes or so. I like velvety soup, so I puree it with the immersion blender, but you could easily skip that step :)
Add the salt, then stir in the coconut milk and heat it through.
I love this soup! Once my US stash of canned pumpkin is gone, I'll be making this with carrots :(
Notes: 2 T curry paste for me makes a very spicy soup, but this depends on your particular paste and preferences, so use this measurement as a guideline, not gospel. If I don't have fresh vegetable stock, I substitute 4 cups boiling water and 3 t powdered bouillon. I've used up to 1 T salt in this recipe, depending on the curry paste and whether I use stock or bouillon. Taste, taste, taste... and adjust :)