Pumpkin Curry Soup

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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

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