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Pumpkin and Sweet Potato Soup Recipe

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This recipe for Pumpkin and Sweet Potato Soup, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Gibbons
Added: Wednesday, November 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 medium onions, diced
1 Tbsp Thai red curry paste, or to taste
2 lbs peeled and seeded pumpkin or butternut squash
1 lb sweet potato, peeled and cut into 1" chunks
3 cups chicken or vegetable stock
14 oz can coconut milk

Directions:
Directions:
Heat oil in large pot. Add diced onion and cook, stirring occasionally until onions have softened. Add curry paste and cook an additional 1 to 2 minutes, stirring frequently.

Add pumpkin (or squash), sweet potato and stock. Stir to combine, then cover and simmer 25 to 30 minutes until vegetables are soft.

Working in batches, process soup in food processor or blender until very smooth. Return to pot and add at least 1 cup coconut milk plus salt and pepper to taste. Serve garnished with remaining coconut milk or heavy cream.

Personal Notes:
Personal Notes:
I've found it's easier to roast the pumpkin and potatoes. I would also start with just a teaspoon of the curry paste and add more if you really like it spicy.

 

 

 

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