Thai Pumpkin Curry Soup
Yield 2-4 Servings
1 13.5 oz. Can Coconut Milk (try to use Organic- for thicker consistency)
4 tsp curry paste ( you can use red curry or penang curry paste)
1 15 oz. can pumpkin puree (try to use organic and plain pumpkin puree)
2 cloves garlic, finely minced
1/2 tsp ginger, finely minced/grated
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp honey
1 tbsp soy sauce
squeeze of fresh lime juice
salt to taste
Cilantro & Pomegranate (Optional)
- In a heavy bottom stock pot heat three tablespoons of the coconut milk (use the thick cream at the top of the can) over medium high heat along with 4 tsp of the curry paste, garlic, and ginger. Continue to cook this, stirring constantly until raw smell of ginger and garlic has dissipated.
- Add remaining amount of coconut milk, pumpkin puree, spices, soy sauce and honey. Using a whisk, stir until the soup is smooth and creamy with no lumps. Continue to simmer on low heat for 8-10 minutes.
- Serve hot with garnishes like cilantro, pomegranate and lime wedges.