I cannot, for the life of me, figure out where I got this recipe. Thankfully, I had saved it on google docs so I will forever have a copy of it! Even though I can't properly site my source - please forgive me - I had to share this recipe because it was so, so good. This will definitely be made again. and again.
I did, however, make a few changes. Here they are:
- I used butternut squash instead of pumpkin
- I tripled the garlic (we LOVE garlic)
- I doubled the curry paste
Pumpkin Curry Coconut Soup
2 T. butter
1 small onion, chopped
1 small garlic clove, pressed
2 t. curry powder or paste, or to taste
1 t. sea salt
1/4 t. freshly-ground black pepper
cayenne to taste
1 T. very fine grated fresh ginger
4 c. chicken broth
3 cups pumpkin or squash puree
3/4 cup coconut milk
Instructions:
Melt butter in a large pot over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, ginger, salt and pepper and cook 1 minute more.
Add broth and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.