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.

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