Spicy Thai Pumpkin Soup

Instructions

1. 1

   Peel and chop the pumpkin into small cubes.

2. 2

   In a large pot, heat the olive oil over medium heat.

3. 3

   Add the red curry paste and sauté for 1-2 minutes until fragrant.

4. 4

   Add the chopped pumpkin to the pot and stir to coat with the curry paste.

5. 5

   Pour in the vegetable broth and bring to a boil.

6. 6

   Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.

7. 7

   Add the coconut milk and stir well.

8. 8

   Use an immersion blender to puree the soup until smooth.

9. 9

   Stir in the fish sauce, lime juice, and salt.

10. 10

    Taste and adjust seasoning if necessary.

11. 11

    Serve hot, garnished with fresh herbs if desired.