Serve this wonderful (healthy) fall soup with hot, crusty, whole grain bread and Voila! You have a VERY healthy, high phytonutrient meal. (Most of the time, I cook the pumpkin or squash the night before – leaving it in the oven to roast while we are eating dinner, let it cool, scoop out cooked pumpkin flesh, and refrigerate overnight for use the next day.
It saves me an hour prep time the next day).
INGREDIENTS:
- 2 small pumpkins (save seeds for roasting) or 2 medium butternut Squash
- 3 tablespoons Earth balance or unprocessed, cold-pressed coconut oil, room temperature
- 1 can of coconut milk (not Lite)
- 2 teaspoons red Thai curry paste
- 2 cups water or vegetable broth
- 1⁄2 cup (or more) dry white wine (red works well too)
- 1-2 teaspoons sea salt (or to taste)
DIRECTIONS:
If using pumpkin (which is best), slice in half and set aside pumpkin seeds for toasting. Preheat oven to 350°. Generously spread Earth Balance on cut side of pumpkin and sprinkle generously with salt and bake for 45 – 60 minutes, or until they look perfectly bronzed and tender when poked with a fork; cool slightly. Next, scoop out flesh with large spoon and place in high speed blender. Add the coconut milk, water or broth, wine remaining salt, and 1-2 generous teaspoons red Thai curry paste. Process on medium speed until well blended, then pour mixture into a pan and heat until hot and simmering. Pour into individual soup bowls and, using your Williams Sonoma Vegetable Chop and Measure tool, garnish with 1⁄2 cup finely chopped fresh cucumber, 1⁄4 cup finely chopped red onion, 1⁄2 cup diced firm, but ripe avocado, and toasted pumpkin seeds.
If desired, very lightly drizzle soup with Tessemae’s Mild Wing Sauce. Yummy!!
Bon Appétit!

