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.