Vegetarian

Thai Spiced Pumpkin Soup (Heidi Swanson) is for Soup.

Thai Spiced Pumpkin Soup (Heidi Swanson) takes 10 minutes to prepare.

Thai Spiced Pumpkin Soup (Heidi Swanson) takes 60 minutes to cook.

Thai Spiced Pumpkin Soup (Heidi Swanson) makes 6 servings.

The ingredients for Thai Spiced Pumpkin Soup (Heidi Swanson) are:

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can 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 Spiced Pumpkin Soup (Heidi Swanson):

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 ELANATM.

The nutritional information for Thai Spiced Pumpkin Soup (Heidi Swanson) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.6

• Total Fat: 20.2 g
• Cholesterol: 15.5 mg
• Sodium: 832.2 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 2.2 g
• Protein: 2.5 g

The dietary needs meet for Thai Spiced Pumpkin Soup (Heidi Swanson) is Vegan