Curry Pumpkin Soup

A thick and spicy pumpkin soup for colder weather.

What you need:

3/4 cup chopped onion

1/4 finely chopped ginger

3-4 chopped hot peppers (I'm not sure what variety mine were, but they probably comparable to jalapenos on the spiciness level)

1.75 ounces red curry paste (this is the amount that came in the packet I bought- probably 2 tablespoons.  My soup was pretty spicy, so you may want to use less)

1/2-1 3/4 cup coconut milk, depending on how creamy you want it.  I didn't use much because I was trying to keep it light, but I added a bit more to a small bowl later to see the difference and would say that using more does taste better and also cuts the spiciness.

5 cups roasted fresh pumpkin, pureed (see note below on roasting pumpkin)

4 cups of chicken broth or 4 chicken bullion and 4 cups water

2 teaspoons soy sauce

Greek Yogurt, Goat Cheese, Cilantro, and Roasted Pumpkin Seeds (garnish)

Saute the onion, ginger, and hot peppers in a skillet sprayed with oil until slightly browned and softened.  Add the red curry paste and mix in, allowing the spices the brown slightly before adding the coconut milk.  If you are not sure how much to use, just start with a little right now, and add more after the soup is about done if you think it needs it.  Add the pumpkin, chicken broth, and soy sauce.  Bring to a boil, reduce heat, and simmer for 30 minutes.  You may need to add more water during this if it becomes too thick.

After it is finished, you can puree everything if you want a completely smooth soup.  I didn't, and thought that the chunks of pepper, onion, and ginger were nice to come across.

Serve with a dollop of the yogurt or cheese, cilantro and pumpkin seeds.  Enjoy!

Roasting Pumpkin:

Cut your baking pumpkin (not the same as the type you make jack-o-lanterns out of) in half if it is small, or quarters if it is larger.  Scrape out the messy inside, saving the seeds if you have plans to roast them.  Spray the inside with oil and sprinkle with salt and pepper.  Place on baking sheet and roast at 400 degrees Fahrenheit for 1 hour or until soft and cooked through.  Let cool before pureeing.