Red Curry Pumpkin Soup

Here is another pumpkin recipe I've made this week! I told you I would be making a few pumpkin recipes to use up my homemade Pumpkin Puree.

This was delicious! I love the strong garlic flavor along with the red curry and coconut! I think the toasted pumpkin seeds and crouton topping is a must, so please don't leave those out! This would also be great with a small dollop of sour cream!

I found this recipe on the Bed Bath & Beyond blog! I love shopping in their store but I didn't know they had a blog, let alone recipes! I really need to get out more!

I made their recipe as written except I added some fresh garlic paste and omitted the water. I think the water would just dilute the soup way too much.



Red Curry Pumpkin Soup

INGREDIENTS:

15 oz. canned pumpkin or homemade pumpkin puree (not canned pumpkin pie filling)
2 Tbls. red curry paste
1 clove garlic made into a paste by mashing it with a pinch of kosher salt.
2 cups coconut milk - I used lite
4 Tbls. dried, pumpkin seeds - shells removed
1 tsp olive oil
salt & pepper to taste
1/2 cup croutons - I used butter/garlic flavored

DIRECTIONS:

In a medium sized sauce pan over medium heat, simmer the pumpkin, red curry paste, garlic paste and coconut milk for a few minutes, stirring often.
Season to taste with salt & pepper.
Then turn heat to very low to keep the soup warm.
Meanwhile, in a small non-stick pan, add oil on medium/high heat. Add the pumpkin seeds cooking and stirring until lightly toasted.
Serve each bowl of soup warm, topped with the toasted pumpkin seeds and croutons.
Makes 2 bowls.