Marked free of pumpkin spice. A creamy, delicious soup that I served with rosemary focaccia and a salad of kale and spinach and chard, topped with pear, roasted pecans, dried cherries, blue cheese, and a light vinaigrette.
Thai-ish Pumpkin Soup
I can pumpkin
1 can coconut milk
1-3 c broth
Olive oil
1 onion
3 ribs celery
6 cloves garlic
Ginger root
1 Tb red curry paste (Be careful here--this stuff is hot.)
Lemon, juice of
Sea salt
Basil/sour cream for garnish
Chop celery, onion, and garlic and saute till soft. Squeeze in
some ginger juice. Add curry paste and cook 1 minute. Add pumpkin and coconut milk and broth to the consistency desired. Simmer and add lemon juice and salt to taste. Serve and garnish with basil chiffonade and sour cream.
