Thai Coconut Pumpkin Soup

By KDHarmon

Ingredients

• For garnish:
• 2 lbs pumpkin or butternut squash
• olive oil, as needed
• salt and pepper, for seasoning
• 1 shallot, minced
• 1 jar "Private Selection" Pumpkin Curry Simmer Sauce
• 32 oz chicken broth
• 6 oz coconut milk, plus more for serving
• toasted pumpkin seeds
• chopped cilantro

Details

Servings 8

Preparation

Step 1

Preheat oven to 425 degrees.

Cut pumpkin in half, scooping out seeds and core. Drizzle baking sheet with olive oil, set pumpkin halves cut side up on sheet, drizzling with more oil. Season with salt and pepper and bake for 50 minutes.

Remove from oven and cool for 90 minutes or overnight in the refrigerator.

Once cooled, scoop out flesh. Add to food processor and puree until smooth, about 1 minute. Set aside.

Warm Dutch oven over medium-high heat. Add shallot, seasoning with salt and pepper and cook 3-5 minutes, or until fragrant. Add curry sauce and cook 5-7 minutes, until sauce is reduced by one third.

Add puree, broth and coconut milk. Stir until well combined. Cook over medium-low heat for 30 minutes, stirring occasionally.

To serve, drizzle each bowl of soup with coconut milk and garnish with pumpkin seeds and cilantro.

Makes 8 servings.