Thai Coconut-Pumpkin Soup

Happy Halloween, friends!  We’ve only had a few trick-or-treaters so far but we’re armed with our candy and ready to see some cute kiddos.  For dinner tonight I whipped up a very appropriate dinner – pumpkin soup!  You could totally use butternut squash if you don’t want to bother with cutting up a pumpkin (make sure it’s a cooking pumpkin – like pie pumpkins).

The base of the soup is made from onions, pumpkin, garlic, and a granny smith apple for sweetness.  And for flavor, red curry paste and ginger.  The soup is made even more silky smooth with the addition of light coconut milk and everything is brightened up with fresh lime juice and cilantro.

The only thing I changed about this recipe is using my hand held emulsion blender instead of a large blender.


The soup was so velvety smooth.  I adored the flavors of this soup and the lime juice really made the flavors pop.

Hope the rest of your Halloween is full of treats and not tricks!


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