Many people have ask how I made my pumpkin soup. To be honest, I am mainly a dump-in-what-I-can-to-come-close-to-the-recipe kind of cook. Thus, the following is as close as I can get to the recipe I made for...
4 tablespoons butter (I used Smart butter)
1 cup chopped onion
1 clove garlic, crushed
1-2 tablespoon Thai red curry paste
4 cups chicken broth
1 can pumpkin
1 can bamboo shoots
1 can mushrooms
1 butternut squash, peeled and chopped
1 can coconut milk
Green onions curls, optional
1. Melt butter in a large saucepan over medium-high heat. Sauté onion and garlic in hot butter, stirring continually, until tender, about 2 minutes. 2. Add curry to onion mixture and mix well. Cook, stirring frequently, for 1 minute. 3. Stir broth into onion mixture. Bring to a boil over medium heat. Cook, stirring frequently, until thickened, about 10 to 15 minutes. 4. Add pumpkin, butternut squash and coconut milk to broth mixture and mix well. Cookuntil squash is tender but not mushy. 5. Add bamboo and mushrooms. Serve warm or reheat to desired temperature. Ladle into soup bowls. Top with green onion curls, if desired.
So... there it is.