Easy Thai Pumpkin Soup


1 large yam, cut into thick circles
1 small sugar pumpkin or butternut squash, halved and seeds removed
1 tablespoon Thai red curry paste
1 can organic coconut milk
unrefined sea salt and pepper to taste
hot water to achieve desired consistencey


Preheat oven to 400 F. Place yam circles and squash (cut side down) onto baking stone or greased roasting pan. Roast until soft, about 30-45 min. Scoop out pumpkin or butternut squash (discarding skin) into a large stock pot. Add coconut milk, curry paste and about 2 cups of hot water. Blend in pot with an inversion blender or transfer to a blender and blend until smooth. Transfer back to pot and continue adding hot water until desired consistency is achieved. Cook over medium heat if soup has cooled and season with salt and pepper to taste.

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