Monday, October 6, 2014

5 Ingredient Thai Pumpkin Soup

While making supper the other day, I was thinking about why my interest in cooking perks up when fall arrives.  I came to the conclusion it's because I love comfort food best... stews, soups, scones and biscuits, fruit crisps and (rice) puddings.  I gravitate to those recipes. 

Not so my husband.

Sometimes, it's an issue.... : )

Now, normally my favourite soup is made from roasted vegetables, whatever's in season. My Butternut Squash Soup is a typical example. Life gets even better if I have homemade stock in the fridge.

Add meat, as in Rainbow Chicken Soup, and dumplings... Hey! It's a Full Meal Deal!  

Today's soup idea came from Foodie Crush.

That's right.  Five ingredients, all from my pantry.  That's why I'm tucking this little recipe into my book.  Sometimes, when there's not much in the fridge and you have unexpected people to feed, it's nice to have a quick, simple soup idea you can whip up at the last minute.


The original recipe has fresh red chili peppers and uses red curry paste. I only had green curry paste and chili pepper flakes. No big deal. It still tasted good!

I enjoyed the addition of coconut milk. It was a tasty change from my other version - Pumpkin Soup for One.

1 comment:

  1. Even thought it is still to hot here to think about pumpkin soup -- this sounds yummy! I love Thai food and like you I think I have all the ingredients in the cupboard! Thanks!