This time of year really is just begging me to make soup.  (Well, maybe not days like today – 66 degrees in New England on November 14th?  Really?)  This recipe has been a long time coming to this blog.  The soup was actually first featured on Domestic Pursuits last year in the background of my whole wheat flaxseed bread post – it really is very tasty, and very versatile.  Aside from the roasting of the pumpkin (which you can avoid, I suppose, by using canned pumpkin puree) this really is a weeknight kind of soup.  Another perk: you can make it with pretty much any squash.  I personally chose pumpkin, this being savory pumpkin week and all, but acorn squash and other similar winter squashes would work just as well.  (I’ve tried it with acorn squash – very awesome!!)   It also goes quite well with whole wheat flaxseed bread.   And aside from the pumpkin this contains pretty much exclusively pantry ingredients – so make it whenever the spirit moves you!!

Thai Pumpkin Soup – adapted from 101cookbooks.com

Ingredients

• 2 pie pumpkins (or acorn squash, or other winter squash)
• Olive oil
• 1 can light coconut milk
• Thai red curry paste
• Chicken broth
• Salt to taste

Cut pumpkins (or other squash) into quarters, and scoop out seeds (save for later garnishing purposes!)  Place pumpkins flesh-side up on a cookie sheet and drizzle with olive oil.  Roast at 375 degrees for about 45 minutes to an hour, or until the pumpkins are tender.  Cool until pumpkins are able to be handled, then scoop cooked flesh out of the pumpkin skins.  Place pumpkin flesh into a large pot, add coconut milk and thai curry paste and bring to a simmer.  Cook on medium high heat until simmering.  Remove from the heat and puree the pumpkin and coconut milk.  Add chicken broth, stirring well after each addition, until the soup reaches the consistency you prefer.  Add salt to taste.  Enjoy!

Addendum:  I made this on Thanksgiving day and made it even tastier by adding 1 tablespoon grated fresh ginger, and a splash of lime juice.  Yum!!