Thai Red Curry Pumpkin Soup

Yesterday was Meatless Monday and the pantry and fridge were looking pretty bare, so I had to develop a recipe with what I had on hand. This fragrant, healthy soup was a happy accident.

In this recipe, the savory red curry balances out the pumpkin’s natural sweetness. Roasted peanuts add textural interest, and cilantro adds zing.

Notes: I made this recipe using chicken stock, but to truly go meatless–vegan–use vegetable stock.
If using a mild red curry paste (like the one commonly found in grocery stores) you can double the amount I call for.

Ingredients:

• 1/2 large onion, chopped
• 1-2 tbsp. olive oil
• 2-3 cloves garlic, chopped
• 1 inch peeled and chopped fresh ginger
• 1 28 oz. can pumpkin puree
• 1 can coconut milk
• 4 cups chicken (or vegetable) stock
• 1 heaping tbsp. Thai red curry paste
• 1/2 lime, juiced
• 1 tbsp. brown sugar
• Roasted peanuts
• Chopped fresh cilantro

Directions:

1. In a Dutch oven, sauté the onion, ginger and curry paste until onion begins to soften and paste is fragrant. While cooking, season liberally with salt.
2. Stir in garlic, making sure not to brown.
3. Add pumpkin, coconut milk, chicken stock, and brown sugar.
4. Let everything simmer for 20-30 minutes to let the flavors meld.
5. Off heat, stir in the lime juice. Puree. (I used handheld blender.)
6. Serve hot and garnish each bowl with a handful of roasted peanuts and plenty of cilantro.