• 2 cups chopped onion
  • 3 garlic cloves, chopped
  • 1 teaspoon ground ginger
  • 1 tablespoon plus 1 teaspoon red curry paste (I like Thai Kitchen, in Asian section
  • 4 cups ½” cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.)
  • 1 large Granny Smith apple, cut into 1/2”cubes
  • 3 cups low sodium vegetable broth, divided. Use for dry saute, and add add
  • 3/4 cup canned light coconut milk
  • 1 tablespoon fresh lime juice (or lemon)
  • 1/2 teaspoon salt
  • Cilantro for garnish (optional)

Adapted from Cheryl Slocum,

4 , ½ cup servings. May be doubled.

Heat a large saucepan (approx. 5-6 quart). When medium-hot add the onion, cooking 3-4 minutes as it turns golden, adding a bit of vegetable broth or water to deglaze the pan. Add garlic, ginger, and red curry paste and lightly toast the spices, adding a bit of broth to deglaze pan again. Stir in pumpkin and apple. Reduce heat to medium-low, simmer 25 minutes until pumpkin and apples are tender. Add coconut milk, lime juice, and salt to taste.

Place half of the pumpkin mixture in a blender. Tilt or remove the center piece of the lead to allow steam to escape. Secure the lid on blender and place a clean towel over to avoid spattering. Blend well until smith. Place soup in a bowl and repeat. Put all back into the pan and put back on the heat for a few moments if necessary.

Pour into bowls and garnish with chopped cilantro, if using.


Chipotle-Spiced Pumpkin Apple Soup:

Follow the above recipe with the following changes:
Replace the ginger with 1/2 teaspoon each cinnamon and cumin
Replace red curry paste with 1 finely chopped seeded chipotle chile, canned in adobo sauce to the apples and pumpkin.
Replace coconut milk with 3/4 cup more of the low sodium vegetable broth.
Based on personal preference, add a bit of chile powder or smoked paprika to taste