The other day I made Red Curry with Shrimp and Kabocha which I really liked. I was looking for some other recipes that used Thai red curry and I came across this one for Thai pumpkin soup that sounded tasty. It also looked really simple with only four ingredients. I had some pumpkin puree made from kabocha (Japanese pumpkin) in the fridge so the soup only took about 5 minutes to make. I tasted the soup to make sure that the sweetness of the pumpkin balanced the spiciness of the red curry paste. I ended up adding an extra tablespoon of pumpkin to get it just where I wanted it. I also had some toasted pumpkin seeds from when I made the pumpkin puree that I used for garnish. Despite being "simple" this soup was pretty tasty.
1 14 ounce can coconut milk
2 teaspoons Thai red curry paste
1 cup pumpkin puree
1 teaspoon fish sauce
1. Heat a sauce pan and add the thick coconut milk from the top of the can and the red curry paste and saute for about three minutes stirring constantly.
2. Add the remaining coconut milk, pumpkin puree and fish sauce and bring to a boil.
Makes enough for 2 bowls of soup.
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