Tasty Thai Delight! | Food

Thai Pumpkin Soup Recipe (printable)

This simple Thai soup is nearly effortless to prepare, but it’s complex flavor belies its simplicity. Serve as a first course, or, to make hearty enough for a main course, add cooked shrimp, chicken, or tofu.

Makes 4-6 servings

INGREDIENTS

1 28-ounce can unsweetened pumpkin puree (solid pack pumpkin)

1 32-ounce carton chicken or vegetable  broth

1 14-ounce can lite coconut milk

3 tbsp creamy peanut butter

1-1/2 tbsp packed light brown sugar

1-3 tbsp Thai red curry paste (more or less according to taste)

1-2 tsp Asian fish sauce or soy sauce (more or less according to taste)

Juice & zest of 1 medium lime

1/4 cup chopped cilantro leaves

Optional: chopped red bell pepper, chopped green onions, chopped roasted, salted peanuts, lime wedges

DIRECTIONS

1.         In a large saucepan, whisk pumpkin, broth, coconut milk, peanut butter, brown sugar, curry paste, and fish sauce to a simmer in a large saucepan over medium-high heat until mixture comes to a simmer.

2.         Reduce heat to low and simmer 10 minutes to blend flavors.

3.         Season with salt & pepper to taste, then whisk in lime juice and lime zest.  Serve with the chopped cilantro and optional accompaniments.