Thursday, December 13, 2012

Coconut Curry Pumpkin Soup 咖哩南瓜浓汤

It usually happens during the fall/winter season, cooking a soup themed around pumpkin/squash e.g. Curried Pumpkin Mushrooms Soup and Butternut Squash Soup.

The urge towards pumpkin soup gets stronger when a good quality can of pumpkin puree (Farmers Market Organic Pumpkin) is so easily available. And not that I want to exclaim in such a cheapskate manner...oh well, and when that can of pumpkin comes so cheap! For just a dollar!

Of course, a can of pumpkin is never a substitute for whole pumpkin but minus the work required to get the flesh out of the whole pumpkin, that can really be a timely alternative.

A Coconut Curry Pumpkin Soup 咖哩南瓜浓汤 came to mind as I was looking for a recipe (Source: that has the spice that warms and that creamy-feel that satisfies.

Sharing this with Souper Sunday

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