- 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.
