Spiced Pumpkin Soup
serves 6 • 1 hour, 30 minutes • $
2 small sugar or pie pumpkins
3 tablespoons olive oil
1 14-ounce can coconut milk
red Thai curry paste
2-4 cups water
1/2 teaspoon ground cumin
2 teaspoons salt
1/4 cup pecan halves
1. Preheat oven to 375 degrees and position oven racks to the middle.
2. Cut pumpkin in half and scoop out seeds. Rub with olive oil and sprinkle with 1 teaspoon of salt. Place halves side down onto a baking sheet. Roast in the oven 40-50 minutes until squash is tender throughout.
3. Once cool enough to handle, scoop pumpkin into a large pot and place over medium heat. Add coconut milk and bring to a simmer.
4. Using a hand blender, puree the pumpkin and coconut. Then add the red Thai curry paste a teaspoon at a time, blending then tasting after each addition until you reach your desired level of spice.
5. Add water (a cup at a time) to the puree until you reach your desired consistency.
6. Re-warm the soup and season with salt to taste.
7. Garnish with pecan halves.
Note: Sugar pumpkins (also called pie or baking pumpkins) are smaller than “carving pumpkins,” taste sweeter and have a nicer texture when cooked. If you can’t find sugar pumpkins, substitute with two acorn or other small winter squash variety.
Download the recipe card here.
– recipe, styling and photo by Adam and Joanne of Inspired Taste0 LIKE THIS POST!