Quick Thai Pumpkin Soup Using Leftovers

Quick Pumpkin Soup with Thai Red Curry Paste 

Using cooked pumpkin or squash (as in left overs from dinner the night before…) 

Thai red curry paste is a staple that keeps well in your fridge and it takes up so little space but adds a big punch of flavor. I like the Thai Mekhala brand (shallots, lime, red chili, garlic, lemongrass,  coriander and kaffir lime peel).

4 tablespoons olive oil

1 small organic onion, chopped

3  cloves garlic, minced

3-4 tablespoons red curry paste (add to your taste)

1# pure pumpkin puree or 1 (15-ounce) can 

5 cups of chicken, turkey or vegetable broth 

1 (14-ounce) can unsweetened coconut milk

For Garnish:

Zest and juice of one  lime 

Fresh cilantro, chopped 

Thinly sliced Fresno chile for heat 

Make Ahead

Make this the day before. This  is even better  when reheated. 

Directions

Heat the oil over moderate heat, in a large pot. Add the onion and sauté for 3-4  minutes. Add the garlic, ginger, and curry paste and cook for 4-5 minutes. Add the  broth, the pumpkin and cook for 5 more minutes, stirring well. Bring the soup to a low simmer for 10 minutes. Whisk in the coconut milk, remove from the heat and allow to cool.

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.. Return the mixture to the pan. Serve warm and garnish with squeeze of lime juice, zest of lime, fresh cilantro and thinly sliced Fresno chiles.

Pantry Tip

Keep Thai curry paste, coconut milk in your pantry and a quart of stock in your freezer and just about any left over veggies can be turned into quick soup.

Brands to look for:

Mekhala - organic curry paste in red, green or yellow ( all are great!)

Native Forest Simple Organic Coconut (without guar gum)

Brodo If you want a good store bough broth