There is a little restaurant here in Cincinnati where they make the best Thai Pumpkin Soup. The other day I decided to try and recreate it (skinny style of course) and the result was amazing. Very tasty and at only 3 WW points per cup, I was extremely happy...
You will need:
- 15 oz can of reduced sodium chicken broth
- 2 small cans of pumpkin puree
- 1 small can of light coconut milk
- 2 Tbs minced ginger
- 4 garlic cloves (or less if you think that's too much)
- 1 large shallot, minced
- at least 2 Tbs of red curry paste
- Sriracha sauce to make it spicy!
- salt, pepper, cilantro, lime and fish sauce to taste
Start out by sauteing the garlic, ginger and shallot:
When they're soft, add the broth, curry paste, and Sriracha sauce. Whisk to combine:
Gently boil the mixture for about 20 minutes. Turn the heat down and taste for seasoning.
I added the juice of one lime:
2 teaspoons of fish sauce:
Taste again and adjust the curry paste, Sriracha sauce, lime, fish sauce, salt and pepper until you're happy with how it tastes.
Right before serving, throw in a large handful of cilantro. If you're not crazy about cilantro you can leave it out. I happen to love it and I ALWAYS have cilantro on hand. I buy a few bunches at a time, was and dry them, chop them (stems and all) and stick the entire thing in a large freezer bag. Whenever I need some cilantro, I just grab what I need from the bag...
Serve the soup with some pumpkin seeds on top and a lime wedge on the side. You'll love it!