Wednesday, December 7, 2011

Thai Pumpkin Soup

Okay, so now that football season is over, I am back to being creative in the kitchen and blogging. Hurrah!

It has been rather frigid here in the Big D this past week, and the perfect weather
for nice hot bowl of soup. And I was craving the warm scent and spice of a Thai soup. So what does one do? Go off to Google to find one!

I came across a recipe for Thai Pumpkin Soup that sounded REALLY good on the Jazzie And Tahlia blog. And then I tweaked it a bit, making it completely VEGETERIAN. The result? A warm bowl of spicy goodness. Without a lot of fat. So not only can you love it, but your skinny jeans can love it too.

Thai Pumpkin Soup (adapted from Jazzie and Tahlia blog)

*2 TBSP Olive Oil
*1 shallot, minced
*2 TBSP grated fresh ginger
*2 garlic cloves, minced
*15 ounce can of low sodium vegetable broth
*2 15 ounce cans of pumpkin puree
*1 15 ounce can light coconut milk
*2 TBSP red curry paste
*Siracha sauce
*2 tsp low sodium soy sauce
*Sea salt
*One lime

Heat olive oil in large pot over medium heat. Add shallot and ginger, saute for about five minutes until shallot is soft. Add garlic, saute for a minute or two.

Add vegetable broth, pumpkin, coconut milk, curry paste, and Siracha (to taste--it is hot so start with a small squirt or two.) Cook soup for 20 minutes.

Add juice of one lime and soy sauce. Then add sea salt to taste.

Serve with lime wedges, chopped cilantro, and more Siracha if needed.