Thai-spiced pumpkin soup from 101 Cookbooks by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahalley on September 17, 2012

    This is a really simple recipe as written, and sometimes with certain pumpkins/squash it comes out well. Other times it comes out too sweet and doesn't come together well depending on the flavor of the pumpkin or squash. To make it more consistently to my taste and more flavorful, I use: 1 large or medium pumpkin, 1 can light coconut milk, 1.5 cans chicken stock, a FULL jar of red curry paste, hot curry powder (1 tsp), 1 sauteed onion, 1 tsp garlic.

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