Vegetarian

Thai Curry Pumpkin Soup is for Soup.

Thai Curry Pumpkin Soup takes several minutes to prepare.

Thai Curry Pumpkin Soup takes several minutes to cook.

Thai Curry Pumpkin Soup makes 6 servings.

The ingredients for Thai Curry Pumpkin Soup are:

2 acorn squash, pumpkins, or other smallish winter squash or 2 cans of pumpkin puree
3 tablespoons unsalted butter, room temperature
1 14-ounce can lite coconut milk
1 teaspoon (or more) red Thai curry paste
water
2 teaspoons fine grain sea salt (or to taste)

Here is how you make Thai Curry Pumpkin Soup:

Preheat the oven to 375 degrees and place the oven racks in the middle.Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).Serves six.Number of Servings: 6Recipe submitted by SparkPeople user CLARISSA27.

The nutritional information for Thai Curry Pumpkin Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 137.5

• Total Fat: 6.9 g
• Cholesterol: 5.2 mg
• Sodium: 1,706.9 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 3.6 g
• Protein: 3.2 g

The dietary needs meet for Thai Curry Pumpkin Soup is Vegetarian