Recipes 10/22/09

Thai Pumpkin Soup
~Briana Sherry

1 Tlbs. butter
1 small onion, chopped
1 Tlbs. peeled & minced fresh ginger
1 clove garlic, minced
2 c. pumpkin
1 1/2 c. coconut milk
1 1/2 c. nonfat milk
1 tsp. Thai green curry paste
pinch dried thyme
1/2 tsp. of cayenne pepper
1 tsp. fresh lime juice
salt & pepper to taste
1/3 c. chopped peanuts (optional)
juiced lime


1. Melt the butter in a large saucepan over medium heat. Sauté the onion, ginger, and garlic in the butter until the onion is soft (about 3 min.)
2. Place 1/2 the pumpkin, coconut milk, milk, curry paste, & thyme in a blender. Add the onion mixture & puree until smooth.
3. Pour the soup back in the pot, add the remaining pumpkin, and cook over medium heat until it is heated through but not boiling (about 3 min.)
4. Season w/ lime juice, salt, & pepper to taste. Adjust seasonings as needed. Scatter a few chopped peanuts or [roasted] pumpkin seeds on top. Serve hot.