Thai-Spiced Pumpkin Soup
Servings: 6
Ingredients
- 2 acorn, pumpkin, or other winter squash
- 3 tbsp butter, room temperature
- 1 14-oz can coconut milk
- 1 tsp red Thai curry paste (to taste)
- 2 tsp salt (to taste)
- water
Instructions
- Preheat the oven at 375ºF and place the oven racks in the middle.
- Carefully cut each squash in halves or quarters.
- Slather each piece of squash with butter, sprinkle generously with Celtic sea 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.
- 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).
Notes
Recipe by InspireHealth
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