Tony's Thai-style Pumpkin Soup print close
INGREDIENTS:
Cubed pumpkin (butternut squash) Sweet Potato
equal amount depending upon (servings)

Red curry paste to taste
(maybe a heaped tablespoon)

Fish sauce to taste
(about a tablespoon)

 Lemon or lime juice
(about a tablespoon)

Coconut milk
(according to taste, about 1/2 -1 cup)

Water

Brown sugar

Cilantro
DIRECTIONS:

  1. Cook pumpkin & sweet & water together in large pot until tender - season

  2. Mash veggies (less cleaning up than blending)

  3. In a small pan, fry red curry paste till aromatic & add to pot.

  4. Add lemon or lime juice

  5. Add coconut milk

  6. Stir thoroughly to combine flavors

  7. Add water to obtain desired texture while stirring

  8. Add brown sugar to taste - stir

  9. When serving, garnish with generous amounts of cilantro (a nice contrasting flavor)

  10. Enjoy!