thai pumpkin soup (one pot easy)

Sometimes one gets at a loss for words when it comes time to write a blog post.
I mean all I can say is this soup is so good, the second time I make I am making double, freezing
half for the days when it's going to be 20 degrees--which is anytime soon on Cape Cod.
This is not my recipe, for once I decided to let someone else do the recipe for me, and that would
be Kevin over at Closet Cooking who is the soup master of the food blogging world.
He has made some of the most creative soups I've ever seen (and craved).
After you look at this recipe on his blog, go search his soup creations and you'll see exactly
what I mean.  Really good kicked-up choices for soup. Nothing plain and boring and hospital like.
This thai pumpkin is amazing;  I added in some kielbasa, you don't have too, but I know you guys
are dedicated foodies like me and will try anything flavor-wise.
And it's one pot easy too; only one pot to wash when dinner is over.





thai pumpkin soup with kielbasa
adapted from closet cooking
print recipe

1 – 1 ½ cups chopped kielbasa, optional
1 TB red curry paste (or more)
1 cup chicken broth or vegetable broth
1 (14 ounce) can coconut milk
2 (15 ounce) cans pumpkin puree
2 TB fish sauce or soy sauce
2 TB brown sugar
2 TB fresh lime juice
a couple dashes of curry powder(for taste, optional)
a couple splashes of light cream, optional

cook notes:
You don’t have to add the kielbasa; I did because I love curry and kielbasa. If you’re a daring foodie you might too.
In Kevin’s original recipe, he suggests to add a bit of peanut butter to the soup. I highly suggest this too.

Heat a tiny bit of olive oil in a large saucepan over medium heat, brown the kielbasa chunks.  When it’s browned, remove browned pieces from pan, then using same saucepan, add in the curry paste and cook, stirring, until fragrant, about a minute.
Add the broth, coconut milk, pumpkin puree, fish sauce, sugar and lime juice, bring to a boil, reduce the heat and let simmer for 5 minutes.  Add back in the browned kielbasa and stir.
(At the end of cooking I added in a couple dashes of curry powder and a couple splashes of light cream.  I just felt it needed it, you might not.).
Garnish with roasted pumpkin seeds or chopped peanuts.