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