Thai Pumpkin Soup

We recently just carved pumpkins and I saved the pumpkin flesh for pumpkin soup. I looked around for a recipe and found this from allrecipes.com. I had to substitute some of the ingredients but it turned out really well. It was smooth and creamy but has a subtle kick at the end. I took some photos… check it out!

I love soups! Especially those that have a little bit of a kick to it!

These are my ingredients that I used:

1-can of coconut milk
1-32-oz. Store brand, Chicken Stock, Low Sodium (by the way, I enjoy going to Publix!)
Vietnamese Fish Sauce (nuoc mam)
Thai-Kitchen, Red Curry Paste
Lee Kum Kee, Chili Garlic Sauce
Badia, Curry Powder

Here is what I did:

In a medium saucepan, heat 1 teaspoon of the chili garlic sauce with 1 teaspoon of the Red Curry Paste (be careful not to burn). I keep the heat on medium so I make sure not to create a smoke signal in my kitchen.
Stir in chicken stock and add 1-teaspoon of fish sauce (I put in to taste but do 1-teaspoon at a time so you don’t over season), coconut milk, and bring to a boil. Leave it on low while you are working on the pumpkin puree.

In another medium saucepan, cook the pumpkin until it softens.
In a blender, blend the pumpkin in batches to a smooth or slightly chunky consistency, whatever you prefer.

I topped it fresh Thai or cinnamon basil from my yard and it really made the Thai Pumpkin Soup really fragrant.

I hope you enjoy my easy version of making Thai Pumpkin Soup!

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