Pumpkin soup
Submitted by Gerry Trout on Dec 06, 2019

Using REAL pumpkin, the kind you use for decoration.

Servings:
8

Complexity:   
Very Easy

Total Time:
Less than an hour

Ingredients:
Real pumpkin, about 2 cups
1 small sweet onion, chopped
3 cups chicken stock
14 oz can of coconut milk
2Tbsp red curry paste

Directions:
Cut open your Halloween pumpkin, and remove the seeds and strings. Using a vegetable peeler, peel off the skin, and cut the flesh into 3" chunks. Place in a little water in a big pot on the stovetop. Add the chunks of pumpkin and cook it.
After about 10 minutes the pumpkin will start to get soft, so use a potato masher to mash the pumpkin. When it's all the way soft, it's done!!

Now we're going to make the soup. Sauté the onion in a little olive oil, about 6 minutes, til it's soft. Add the mashed pumpkin. Cook til it's smooth, or run it through the blender to get it smooth. Or leave your onions chunky, it's all good. Return pumpkin and onion mixture to the pot, and add the broth and coconut milk, and however much curry paste you like. Done!!!

We serve it with homemade croutons and a drizzle of good olive oil.

Cook's Notes:
You can freeze the rest of the cooked pumpkin in zipper bags. We put 2 cups mashed pumpkin per bag, then freeze. Perfect amount for pumpkin bread recipe, or this soup.