This is a very delicious recipe. Infact, I made this more than 2 years ago and I cannot believe I haven't posted this photo and recipe. It's actually making me crave it just looking at the soup. YUM! This recipe is an adaptation to several recipes that I combined to get the ideal flavor.
Ingredients:
1 tbsp olive oil
1 tbsp butter/margarine
1 tbsp finely chopped lemon-grass
3 cloves of garlic chopped
1 onion
1 granny smith apple (cored and peeled)
48 oz of cooked of pumpkin
12 oz of coconut milk
8 to 10 oz of chicken broth
1/2 teaspoon of red Thai curry paste
Instructions:
Put oil and butter to melt, cook garlic, lemon-grass, onion, and apple until all are translucent, add chicken broth, be careful not to burn vegetables. Add coconut milk and pumpkin. Cook covered for about 20 minutes (can be more if you need). Let cool a few minutes and then place in blender and blend all of the soup (it will take more than one go to blend it all). Place back in pan or in new bowl and add the curry paste. Stir. For a thicker soup, decrease the chicken broth, for a thinner soup increase it. For a vegan soup, substitute vegetable broth. For a less spicy soup, you can add yellow curry paste OR less red curry paste. Enjoy!
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