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Side Dishes

Curried Pumpkin Soup with Lime & Cashews

If you’ve had a Thai curry made with pumpkin, you’ll have an idea just how great a soup can be. This creamy one incorporates all the five tastes — sweet, sour, salty, bitter, and umami — into one warming bowl of goodness that’s sure to excite your taste buds.

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Ingredients

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Test Kitchen Tip

Red curry paste is a common ingredient in Thai cooking. With a plethora of ingredients it packs a flavor punch, so don’t skip it.

Instructions

Melt butter in a pot over medium heat. Add onions and bell pepper; sweat until softened, 7–8 minutes.

Add curry paste, ginger, garlic, and coriander; cook 1 minute. Stir in pumpkin purée; cook 1 minute. Stir in broth and coconut milk and simmer 5–7 minutes, then purée soup with a handheld blender.

Stir in cilantro, chili garlic sauce, lime juice, brown sugar, and fish sauce. Season soup with salt; serve with lime wedges and cashews.

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So the ginger and garlic distribute evenly and give you the most flavor, grate them on a Microplane.

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Cook out some of the moisture in the canned pumpkin to intensify its flavor in the soup.

Nutritional Facts

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