Thai Curry Pumpkin or Squash soup
2 tablespoons red curry paste
4 cups chicken or vegetable broth, about 32 ounces
1 small butternut or other winter squash or 2-15 ounce cans of pumpkin puree
1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon
1 large red chili pepper, sliced
cilantro for garnish if desired
Slice squash in half and remove seeds. Place cut side down on a rimmed baking sheet. Bake at 350 for about 45 minutes. Scrape pulp from rind and puree.
In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and squash and stir.
Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired. If you have meat eaters in the house, you can garnish with crisp bacon.
©Kate Jerome 2019