I was thinking about the very yummy pumpkin curry at my favorite Thai places and this really yummy soup that my friend Mike D made for Halloween. I was inspired to just take these ideas and twist them into a new soup. Presenting the pumpkin curry soup.
- 2 Kabocha Squash, diced and baked
- 2 Tbsp of Olive Oil
- 1 can of Coconut Milk
- 6 cups of water
- Veggie bouillon
- Curry Spices (I used a mixed spice that included curry powder, saffron, coriander, cinnamon, etc.)
- 2 Tbsp of Flour or Bisquick (if needed to thicken it up)
First I purchased two small round green Kabocha Squash, cut them up into 1-2″ in squares, drizzled them with olive oil and baked for 30 minutes at 400 degrees. Once they were done, I let them cool and used a spoon to scoop out the squash.
Meanwhile I heat up one can of coconut milk in a large pot and added the curry spices. These are so common, you can find them in jars or packets. I mixed that and added the water and vegetable bouillon.
I added some of the liquid to the pumpkin in a blender and blended to a pumpkin puree. Then mixed it all together. I let it all boil down a bit, then added a bisquick to thicken it up. It’s really an amazing soup and would really benefit from throwing in some veggies or meat and using it as a light curry.
Not to mention a light soup, here is the breakdown per serving, 10 servings per recipe:
- 115 calories
- 10.21g of fat
- 0.03 mg Cholesterol
- 4905.88 IU of Vitamin A
- 27.34 Calcium
- 320.25 Potassium