Thai Pumpkin Soup

These recipes are for a class I am teaching tomorrow - its a quick lunchtime class for 24. It's going to be delicious and I will make extras so I have leftovers for a day or two! This was our Day 9 feature in our 12 Days of Recipes in 2011 - it's been a favourite of mine for a long time.  -Angie.

Thai Pumpkin Soup

By Angie Quaale

October 7, 2014

Ingredients:

• 1 tablespoon Well Seasoned Olive Oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• 4 shallots, chopped
• 2 tablespoons
• Thai red curry paste
• 2 ½ cups chicken stock
• 4 cups peeled and diced pumpkin
• 1 can unsweetened coconut milk
• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro
• ¼ cup toasted pumpkin seeds
• salt & cracked black pepper to taste

Instructions:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, curry paste in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil.
• Cook until pumpkin softens. With an immersion blender, or in a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with fresh basil, cilantro leaves & toasted pumpkin seeds as garnish.