Friday, September 2, 2011

Thai-spiced Pumpkin Soup

This simple soup recipe from the blog 101 Cookbooks is fabulous. I used homemade pumpkin puree that I had in the freezer, but I think canned would work just as well. I also used green rather than red curry paste. The hand blender is a must for making it so creamy and smooth (at least with fresh pumpkin). I didn't thin mine with water or vegetable broth because I missed that part, and then wondered why it was so thick. But thick or thin the flavor is really really good. This is one recipe that I will be making over and over again.

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