Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed. The combination of red curry paste, ginger, and coconut milk result in a Thai-inspired meal. Make sure all the ingredients are very tender so they'll blend together smoothly. Simple toppings like salty-sweet pepitas make them a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Other topping options include fried onions and garlic, chopped Thai basil, or a drizzle of chili sauce. Sprinkle with freshly ground black pepper, if desired.
1 large Granny Smith apple, cut into 1/2-in. cubes
1 tablespoon plus 1 teaspoon red curry paste
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 cups unsalted vegetable stock (such as Swanson)
3/4 cup light coconut milk
1 tablespoon lime juice
2 tablespoons cilantro
How to Make It
Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, curry paste, ginger, and salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.
Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in coconut milk and lime juice, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with cilantro. Serve with lime wedges.
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