Recipe of Quick Thai-Spiced Pumpkin Soup

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Before you jump to Thai-Spiced Pumpkin Soup recipe, you may want to read this short interesting healthy tips about {Make Healthy Eating A Part of Your Life.

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We hope you got benefit from reading it, now let's go back to thai-spiced pumpkin soup recipe. You can cook thai-spiced pumpkin soup using 8 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Thai-Spiced Pumpkin Soup:

1. Provide of acorn squash, pumpkins, or other smallish winter squash.
2. Provide of unsalted butter, room temperature.
3. Use of can coconut milk.
4. You need of (or more) red Thai curry paste.
5. Get of water or vegetable stock.
6. Use of fine grain sea salt (or to taste).
7. You need of Sweet paprika, garnish.
8. Use of Toasted pumpkin seeds, garnish.

Steps to make Thai-Spiced Pumpkin Soup:

1. Preheat the oven to 375F and place the oven racks in the middle..
2. Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an 1 hour or until the squash is tender throughout..
3. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer..
4. Remove from the heat and puree with a hand blender, you should have a very thick base at this point..
5. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well..
6. Bring up to a simmer again and add the salt (and more curry paste if you like, Note: some curry pastes can get spicy and hot quickly start with 1 Tsp and taste as you add..
7. Ladle into serving bowls and sprinkle with a dash of sweet paprika and toasted pumpkin seeds.

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