I love soup! Always have, and I always will. Whenever I eat out, I most often choose soup over salad. I should qualify that statement though. I’m picky, and I’m not going to choose a generic soup. I’m not going to choose chicken noodle, or even a tomato bisque over a glorious house made Caesar Salad with homemade croutons, and dressing. BUT I will be persuaded away from that perfect salad by interesting soup options. Tempt me with a homemade cream of mushroom, or a pumpkin or butternut squash soup. How about a spicy black bean soup. If it’s out of the ordinary and something I can’t get in a little red Campbell’s Soup can, I’m in! Homemade is the key word here. I won’t bother if it’s out of a bag, or can. You know the kind of places you can count on for a good homemade soup.
In my little garden this summer I planted a small patch of Sugar Pie Pumpkins. They are absolutely perfectly sized for making 2 pies, or in this case I big pot of soup. Each pumpkin produces approximately 30 oz. of pumpkin flesh! Yum! I saw a recipe on Pinterest the other day that combined some of my favorite flavors together. Coconut milk, curry, along with the pumpkin. Interesting, and tasty. I decided to try my hand at my version of this soup. I
sometimes like a little more sweetness to my recipes so therefore you’ll notice the addition of a couple of apples. It’s good, and it worked perfectly:) If you need a Sugar Pie Pumpkin to roast just give me a call. I’ve got a small trailer loaded. Or a 30 oz. can will work just fine.
Thai Coconut Pumpkin Soup
- 3 tablespoons coconut oil (or any oil you have on hand.)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 apples peeled and cored and roughly chopped. I used Gala. Choose a sweet apple variety.
- 1 tablespoons curry paste (I used a yellow curry paste. If you don’t have paste, curry powder can be used. It will be a little different, but close enough. Curry paste comes in red, yellow and green colors and any will work.)
- 1/2 t. ground ginger
- 4-5 cups low-sodium Chicken broth
- 1 30 oz. can of pumpkin puree or the flesh of 1 Sugar Pie Pumpkin cooked
- here’s a link on how to roast a pumpkin
- 1 (14-ounce) can coconut milk
- salt and pepper to taste
- 1/8 c. sugar
- Cilantro or fresh parsley for garnish
- Pepitas or pumpkin seeds for garnish
- Cream or sour cream drizzle for garnish