Spicy Thai Vegan Pumpkin-Butternut Squash Soup
The end of Halloween marks one of my favorite times of the year, Pumpkin Time! This is the time of the year where I madly gather pumpkins and various other squashes, puree them, and stuff them into my freezer with a compulsive fervor. If you’ve never done this, I highly recommend it, even if you decide to do it calmly. This is also the time of the year that I bombard people with recipes for said puree. Lucky you. Pumpkin, butternut squash, acorn squash, and many other of the squashes available at this time are inexpensive, nutritious, and can be added to more recipes than you would imagine. I use the frozen puree throughout the year in both sweet and savory dishes.
This soup is simple to make and has a wonderful, exotic flavor that anyone can appreciate. In a pinch, you can use canned pumpkin as long as it is unsweetened and I also have made this with jalapeños or whatever peppers I had around with success.
- 4 c Pumpkin Puree (or 2 cans)
- 1 butternut squash; peeled, cooked. (I cubed and sauteed mine in olive oil, but you can also halve and roast it)
- 2 small Thai chiles (or jalapeños, habaneros, serranos, etc.)
- 1 tsp fresh grated ginger
- 1 can coconut milk
- 1 tbsp red curry paste
- 1 1/2 tsp sea salt
Put the pumpkin, squash, chiles, and ginger into a blender and process until the mixture is a smooth consistency, adding water as needed. Place the pumpkin mixture into a pan with the remaining ingredients and let simmer for 15-20 minutes, stirring frequently.