Coconut Curry Pumpkin Soup recipe

• 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.

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