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5 Ingredient Thai Pumpkin Soup makes for a super fast weeknight dinner and is good enough for entertaining | foodiecrush.com
theantidote: 5 Ingredient Thai Pumpkin Soup Ingredients 2 tablespoons red curry paste 4 cups chicken or vegetable broth, about 32 ounces 2 15 ounce cans 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 Instructions In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin 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. A few recipe notes: 1. Don’t let the ease of this pumpkin soup recipe fool you. It would make a killer starter to any entertaining plans that include your cooking a meal, including Thanksgiving. It’s a one pot shop and can be pulled together in 10 minutes, leaving more time for last-minute mashing and gravy slurries to be made. 2. If you prefer to use a fresh pumpkin instead of the canned variety, choose a 2-3 pound pumpkin, peel and chop it and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. Blend in a blender or with an immersion blender until smooth then return to the pan. Continue the recipe at the coconut milk stage. 3. Making this a main meal is terribly simple with the addition of a simple protein. For poultry lovers, add in 2-3 chicken breasts chopped into bite-size chunks when you add the coconut milk and cook for about 5 minutes longer or until the chicken is cooked through. 4. For vegetarians, add chunks of tofu and even a few green beans or peas once you’ve added the coconut milk and cook until warmed through. 5. If you’re using a fresh pumpkin, reserve a cup or so and add in the chunks to the soup for more bite.