Easy Creamy Thai Pumpkin & Coconut Milk Soup...

I'm sick and Gina's ankle's been hurting pretty badly. Yes, we're a fine pair right now...lol. So meals have been SIMPLE. Today is drizzly and gray, a day for soup. And between the two of us, we put together this soup, made mostly from cans, some of the sweet soy sauce and curry pastes I've always got hanging around, and some basics...onions, garlic, ginger, etc. Its quite yummy, not very traditional (from what I can tell...most Thai recipes leave the pumpkin in cubes), and we're serving it with toasted bagels...but it'll hit the spot. Good, comforting, and quick.

EASY CREAMY THAI PUMPKIN AND COCONUT SOUP


2 tablespoons vegetable oil
1 medium onion, peeled and minced
3 large garlic cloves, peeled and minced
1 1-inch piece of fresh or frozen ginger root, peeled and grated
2 tablespoons Mussaman curry paste
2 cups vegetable or chicken stock
1 tablespoon sweet soy sauce, or to taste
2 tablespoons palm sugar or brown sugar
6 kaffir lime leaves
1 30-ounce can pumpkin
1 13.5-ounce can coconut milk
Salt and freshly ground black pepper, to taste
Sriracha hot sauce, to taste

• Heat the oil in a Dutch oven or other large pan over medium heat.
• Add the minced onions and garlic, grated ginger, and curry paste to the pan.
• Cook for 2-3 minutes, stirring frequently, or until the mixture becomes aromatic.
• Add the stock, sweet soy sauce, sugar, and lime leaves to the pot. Bring to a boil.
• Add the pumpkin and stir until fully integrated. Return to the boil, reduce heat to low and let simmer 10-15 minutes.
• Add the coconut milk and stir to mix. Bring nearly to the boil.
• Season to taste with salt, freshly ground black pepper and hot sauce. Serve.

Makes 6 good-sized servings.