Thai Pumpkin Soup

 
I had some leftover turkey soup that my kids weren't finishing as fast as I would have liked. My one daughter who usually loves soup just wouldn't eat any of it. However, I know if I made it into this Thai Pumpkin Soup, me and my husband would totally polish it off in no time.

I added my turkey broth complete with carrots and celery and even some spices like sage, cinnamon and a bit of apple from the drippings of the turkey. It did not distract at all from the Thai taste. I had seen a recipe with the pumpkin Thai soup with green beans so I went ahead and added my leftover green beans it into my recipe. I really love this soup. It warms and recharges your batteries!

I hope to make it again when I have some lemongrass and kaffir lime leaves.

Thai Pumpkin Soup

Adapted from this recipe

8 cups any nice flavored broth will work

1 can thick coconut milk (preferably not 'lite')

1 tablespoon oil

3 cups pumpkin or squash, peeled and cut into bite-size chunks

1/2 cup minced red onion

6 cloves garlic, minced

1 inch piece galangal or ginger, grated

1-2 tsp. red chili paste

1/2 tsp. turmeric

3/4 tsp. ground coriander

1 tsp. ground cumin

3 Tbsp. fish sauce

2 tablespoons fresh-squeezed lime juice

1 cup green beans

1/2 cup fresh coriander for garnish/toppings

Saute onions in a oil until transluscent.  Add the red onion, garlic, galangal or ginger, and chili paste. add the spices/flavorings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, and lime juice. Bring to a boil. Add the pumpkin. Reduce heat and simmer for about 15  minutes.  Add the green beans toward the end of the cooking time if they are already cooked.

Stir in the coconut milk. Taste and adjust seasonings.  You can add sugar if you find it too sour.  I thought it was just fine without the sugar. You can serve the soup with rice on the side.