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Andre Prost, Inc.
P.O. Box 835
Old Saybrook, CT 06475
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Curried Pumpkin Soup
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Yield
5 1/2 cups
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Time
20 minutes
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Thai cooks use pumpkin in many sweet and savory dishes. We used the convenience of canned pumpkin to make this deliciously spicy soup in 20 minutes. It's full of goodness and easily doubled!
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Red Curry Paste
Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables, or fish.
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Fish Sauce
Essential for Thai cooking! Also known as seasoning sauce. Thais use this as we use salt, or as other Asian Cuisines use soy sauce.
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Coconut Milk
Our coconut milk is the highest grade available, coming from the first pressing. Think of it as extra virgin coconut milk!
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| INGREDIENTS |
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2 tablespoons oil
1 cup minced onions
1 tablespoon Red Curry Paste
1 tablespoon Fish Sauce
2 tablespoons brown sugar
1-14 1/2 oz can chicken* broth
1-13 1/2 oz can Coconut Milk
1-15 oz can packed pumpkin
1 tablespoon fresh lime juice
Optional: Chopped cilantro or roasted, shelled pumpkin seeds
*Chicken broth can be substituted with turkey broth.
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| DIRECTIONS |
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- Heat oil in soup pot over medium-high heat. Add onions and stir-fry 2-3 minutes.
- Add Curry Paste and Fish Sauce to onions. Stirring, cook until curry is dissolved. Add brown sugar and cook until onions are slightly caramelized. Pour 1/2 can of broth into pot and mix well.
- Add remaining broth, Coconut Milk and pumpkin. Stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Mix in lime juice and serve. Garnish with chopped cilantro and/or pumpkin seeds if desired.
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