Thai Pumpkin Soup With Green Curry

A different twist on pumpkin soup - from the pumpkin book by DeeDee Stovel.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1  tablespoon unsalted butter
• 1  small onion, chopped
• 1  tablespoon fresh ginger, peeled and minced
• 1  garlic clove, minced
• 2  cups canned pumpkin
• 1 1⁄2 cups light coconut milk
• 1 1⁄2 cups skim milk
• 1⁄2 teaspoon green curry paste
• 1  pinch dried thyme
• 1  teaspoon lime juice
• 1⁄2 teaspoon salt
•  freshly ground pepper

Directions

1. Melt butter in large saucepan over medium heat. Saute the onion, ginger and garlic in the butter until the onion is soft, about 3 minutes.
2. Place half the pumpkin, the coconut milk, milk, curry paste, and thyme into a blender. Add the onion mixture and puree until smooth.
3. Pour soup back in the pot, add the remaining pumpkin, and continue to cook over medium heat until it is heated through but not boiling, about 3 minutes.
4. Season with lime juice, salt and the pepper to taste. Adjust the seasonings. Serve hot. Scatter a few chopped peanuts over each serving.