Cooking up Pumpkins: Coconut Curry Pumpkin Soup!

1 small onion, minced
4 to 5 cups fresh pumpkin, cubed
1 15oz. can coconut milk
2 cups vegetable or chicken broth
1/2 cup cilantro, minced
1/2 tsp. salt
1 Tb. thai curry paste
2 Tbs. fish sauce
Black pepper to taste
Fresh basil, sliced

Saute onion until caramelized. Peel the pumpkin and cut into small cubes, taking care to discard seeds. Into a large pot, place the onions, coconut milk, broth, pumpkin and cilantro, and bring to a boil. Add salt and simmer over medium heat until the pumpkin is tender (about 10 minutes). Stir in the fish sauce and curry, and cook for another 2 to 3 minutes. Add salt and pepper to taste. Remove from heat and allow the soup to sit about 10 minutes so that the flavors seep together. Garnish with cilantro and basil.

Share this post