Fall is upon us and that means cooler weather, boots and sweaters, leaves changing colors, and swapping out popsicle recipes for soup recipes.
You know what else fall is about? All things pumpkin!
This Thai Pumpkin Curry Soup recipe is a great twist on a traditional favorite. Thai red chili paste, creamy coconut milk, lemongrass and lime juice are the stars of this pumpkin soup. Tip: use canned pumpkin puree, which helps make this recipe go from kitchen to table in 30 minutes. If you want to roast a fresh pumpkin, go for it (it has a different flavor from canned). I like canned pumpkin because it’s available year- round, making it easier to make the soup before fresh pumpkins hit the farmers markets and stores.
This soup also makes a great fall dinner party starter, or as a warm, hearty soup for Thanksgiving. Make it ahead of time and freeze, reheat and keep warm for serving. And don’t forget the garnishes: crumbled dried Thai chiles, fresh cilantro, pumpkin seeds and toasted coconut flakes. Remove the seeds from the Thai chiles, unless you like to brave the heat that comes from the seeds.