Course: Main Courses, quick and easy, vegan, vegetarian
Keyword: coconut milk, Pumpkin, thai
2cupsof roasted or canned pumpkin
1can coconut cream
2tablespoonsThai red curry paste
1yellow onion finely diced
2tablespoonsfresh ginger finely diced
1tablespoonsgarlic finely diced
Plus more salt for seasoning fresh pumpkin if you are roasting on your own
If you are roasting your own pumpkin, which I encourage because it is so simple, you want to buy a pie pumpkin also known as a sugar pumpkin. You can find them pretty much anywhere right now. I bought mine at Trader Joes.
First, cut your pumpkin in half and scoop out the seed. Cut the pumpkin into slices - like a melon.
Place the sliced pumpkin onto a baking dish and drizzle with plenty of olive oil and season with about a tablespoon of Diamond Crystal Kosher Salt. Bake in the oven at 350º for 30 minutes or until soft.
Meanwhile, add 2 tablespoons of olive oil into a dutch oven or a large pot. Add chopped onion, ginger and garlic. Sauté on medium heat for 5 minutes, stirring so the garlic does not burn.
Next add in the Thai red curry paste. I like to use Thai Kitchen Red Curry Paste. Mix other on low heat.
Now add in your two cups of pumpkin. If using the fresh pumpkin, be sure to take the skin off the pumpkin before adding it to the pot.
Mix it around with a wooden spoon and then add in the vegetable broth, the coconut cream and the paprika, pepper, cumin and salt.
Allow the flavors to simmer together on low heat for about 15 minutes.
Blend the soup until smooth and creamy with either a hand blender or in a blender. Continue to simmer in the pot until ready to serve!
I love to top the soup with dome fresh cilantro and a little chili oil!
With love + salt.