Ingredients
Scale
- 1/2 Tablespoon olive oil
- 2 stalks celery, chopped
- 1 onion, peeled and chopped
- 1 1/4 cup peeled chopped carrot
- 3 cloves of garlic, peeled and chopped
- 2 cups pumpkin puree
- 4 cups chicken or vegetable broth
- 1 1/2 Tablespoons red Thai curry paste
- 1 Tablespoon fish sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon finely chopped hot pepper such as cayenne or jalapeno (adjust up or down to taste)
- 1 can light coconut milk
- Salt & pepper, to taste
- For garnish: pepitas and snipped green onion and/or cilantro leaves
Instructions
- In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute until all the veggies are tender.
- Add the pumpkin, broth, curry paste, fish sauce and brown sugar. Bring to a boil, then reduce heat to a simmer and let cook for about 15 – 20 minutes to give the flavors time to meld. Add the hot pepper and salt & pepper to taste.
- Let the soup cool slightly, then put in a blender with the coconut milk and blend until smooth.
- Put the soup back in the saucepan and heat back up to serving temperature.
- Serve hot with pepitas (pumpkin seeds) and snipped green onion/cilantro for garnish.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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