My friend and fellow blogger Leandra Rouse from Tune-up Nutrition shared this amazing Thai pumpkin soup recipe with me yesterday while I was trying to offload my excess of fall squashes. This soup is amazing on its own, but I’ve added a Massaman curry flavor to it by adding in peanuts and a tad more spice. Try it out and follow Tune-up Nutrition for more amazing tips on nutrition and fitness.
Massaman Curry Soup
1 medium squash – any variety
1 tbsp coconut oil
½ cup onion – diced
1 tbsp fresh ginger – peeled + diced
1 tbsp of Thai red curry paste
1 can of light coconut milk
1 tsp red chili flakes
1 tsp chili powder
2 tbsp peanut butter – I made my own, but store-bought works
2 tbsp raw peanuts – chopped
Preheat your oven to 400°. Cut the squash in half, de-seed and place in a deep baking pan, skin side up. Pour ½ cup of water in the pan with the squash.
Roast squash for 30-45 minuets or until you can easily pierce them with a fork. Remove the pan from the oven and place on stove top to cool.
While the squash is cooling, heat coconut oil in a deep soup pot. Add your diced onion and ginger and sauté until soft (about 3 minutes.) Add curry paste and mix well. Scoop the squash into the pot and stir it well smashing up the squash as you stir. Pour in coconut milk, chili flakes, chili powder, and peanut butter and mix together. You can stop here and have a chunky soup, or you can blend this with a hand immersion blender until it is smooth.
Simmer soup for 5 minutes
Serve topped with chopped peanuts and chili flakes.