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Margarita's Thai-Style Pumpkin Soup Recipe

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This recipe for Margarita's Thai-Style Pumpkin Soup is from The Barnes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large butternut squash (or small pumpkin) chopped, skin removed
1 onion
5 c. chicken broth
1 chile chopped, seeds removed
2 T. lemon juice
1 can coconut milk
1-2 t. red curry paste
1T. olive oil
salt and pepper to taste
sour cream (optional)
Directions:
Directions:
Sauté onions in olive oil. Add stock and bring to boil. Add chopped squash and 1 T. lemon juice. Boil for 30 minutes, until squash is soft and falling apart. Add coconut milk, chili, red curry paste, remaining lemon juice, salt and pepper. Cool and process in blender or food processor until smooth. Reheat without boiling. Serve warm with a dollop of sour cream if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
You can purchase butternut squash frozen or fresh at Trader Joe's. I use 2 packages fresh (or about 6 c.). Also, the amount of chile used is to taste - using one makes a slightly spicy soup.

 

 

 

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