Thai Pumpkin Soup

1 tablespoon canola oil
1 teaspoon salt
1 chopped onion
1 tablespoon grated fresh ginger
1 crushed garlic clove
1 chopped carrot
4 tablespoon red curry paste
6 cups chopped pumpkin
6 cups water or chicken stock
1 can coconut milk

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Sauté canola oil, salt, onion, ginger, garlic, carrot, red curry paste and pumpkin for 10 minutes.  Add water or chicken stock and bring to a boil.

Add in coconut milk and let simmer 20 minutes.  Scoop into a bowl and garnished with chopped cilantro.

Makes approx. 8 servings

 

 

One Comment Add yours

  1. chefkreso says:

    Pumpkin soup is one of my favourite, fortunately it’s pumpkin season again!

    Like

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