Just when you thought you've already made the best pumpkin soup, in steps Kim with this Thai-style version. Save Recipe 1/4 cup Thai red curry paste.
Today I'm revisiting (and rephotographing) an old recipe. In fact, it is the first time I have revisited an old recipe in 7 years of blogging.
Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil. Stir in the coconut milk and lime juice and let cool for 10 minutes.
Make the most of autumn's harvest with this warming, seasonal soup, from BBC Good Food magazine.
One pot Spicy Thai Pumpkin Soup - loaded up with veggies, spices and This recipe also works great as an everything-but-the-kitchen-sink.