Pumpkin Curry Soup

I first made this for an Autumnal Equinox dinner in 2024.

Ingredients

• 3 Tbsp vegetable oil
• 1 small white onion, chopped
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp lemongrass powder
• 1 can Thai red curry paste (Maesri brand)
• 1 15 oz. can of pumpkin pureé
• 2 cups vegetable broth
• 1 14 oz. can of coconut milk
• 2 Tbsp lime juice

Instructions

1. Heat the oil over medium heat. Sauteé the onion for 5 minutes.
2. Add the garlic, ginger, curry paste, and lemongrass powder and cook for 3 minutes.
3. Add the pumpkin pureé and broth and stir until mixed well. Bring to a boil.
4. Simmer for 20 minutes.
5. Stir in coconut milk and lime juice. Allow to cool for about 10 minutes.
6. Use an immersion blender to pureé half the pot, then stir.