Monday, June 29, 2009
10 Minute Delicious Soup!
For those of us with half a freezer full of pureed pumpkin from last Autumn, here's the perfect 10 minute soup!
Thai Pumpkin Curry Soup from "The Vegetarian Mother's Cookbook" by Cathe Olson
2 cups (15 oz) pureed, cooked pumpkin
1 (14 oz) can coconut milk
2 cups stock (veg or I use my own chicken stock)
1 tsp red curry paste (I use Thai Kitchen brand)
1/4 tsp sea salt
Boil together, remove from heat and add:
1 Tbsp miso
and sprinkle with Miner's Lettuce (looks like lilypads, tastes better than beansprouts and lettuce put together, and once you have them in your garden you'll never be without them! yum!)
(or cilantro if you're one of those people, wink! wink!)
We're eating it with crusty bread tonight out on the deck--it's the perfect summer soup,who'da thought?! SO good!