Smooth and mysteriously piquant, this lush soup contains several Asian seasonings, yet is at home with any American meal. When buying Thai red curry paste, check the label—some contain fish or shrimp. Roasting enhances the pumpkin flavor, but you may omit the step.
- 1 3/4 cups pumpkin purée
- 2 Tbs. vegetable oil
- 1 onion, chopped
- 1 Tbs. shredded fresh ginger
- 1/2 to 1 tsp. red curry paste, or to taste
- 1 3/4 cups light coconut milk
- 6 Tbs. frozen apple juice concentrate
- 1/2 cup vegetable stock
- Salt to taste
- 1/2 cup toasted pumpkin seeds for garnish
- 1 cup garlic-flavored croutons for garnish
- Preheat oven to 450F. Put pumpkin purée into ovenproof dish, and heat until edges brown, about 15 minutes.
- Meanwhile, heat oil in large skillet or wok over medium heat, and sauté onion and ginger about 10 minutes. Add curry paste; sauté 2 minutes more. Put onion mixture and 1 cup roasted pumpkin purée into blender or food processor; add 1 cup coconut milk, and purée until smooth.
- Pour mixture into saucepan, and stir in remaining pumpkin purée, coconut milk, apple juice, vegetable stock and salt. Heat 5 minutes. Garnish each serving with sprinkling of pumpkin seeds and croutons.
- Serving Size: Serves 4
- Calories: 340
- Carbohydrate Content: 27 g
- Fat Content: 21 g
- Fiber Content: 3 g
- Protein Content: 11 g
- Saturated Fat Content: 5 g
- Sodium Content: 260 mg
- Sugar Content: 8 g