Thai Pumpkin Soup With Green Curry

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 1 small onion, chopped
• 1 tablespoon fresh ginger, peeled and minced
• 1 garlic clove, minced
• 2 cups canned pumpkin
• 1 1/2 cups light coconut milk
• 1 1/2 cups skim milk
• 1/2 teaspoon green curry paste
• 1 pinch dried thyme
• 1 teaspoon lime juice
• 1/2 teaspoon salt
• freshly ground pepper

Recipe

• 1 melt butter in large saucepan over medium heat. saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
• 2 place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. add the onion mixture and puree until smooth.
• 3 pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
• 4 season with lime juice, salt and the pepper to taste. adjust the seasonings. serve hot. scatter a few chopped peanuts over each serving.