Even without added cream, pumpkin soup takes on a velvety texture after it's simmered and pureed. 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. Sprinkle with freshly ground black pepper, if desired.
I took the previous reviewers advice and used a sweeter apple and I'm glad that I did. I also used butternut squash and chicken broth. Having an immersion blender makes this pretty easy to prepare. I splurged and used the whole can of light coconut milk. A few pumpkin seeds over the top was a nice suggestion. I might make this again but it wasn't anything truly outstanding.
I made the Thai Coconut Pumpkin Soup but substituted butternut squash for the pumpkin as it was available precut at the grocery store.
That said, in retrospect, I wonder if that choice affected the outcome. The soup was pretty tart, and I don't think it was from the lime. The Granny Smith definitely added to tartness too.I ended up adding a big of brown sugar at the end just to take a bit of the acidity down. A sweeter apple could have been quite nice.
The curry paste does add a kick. I really liked the spice, but it did send my teenage daughter sprawling for the fridge desperate for a beverage.
I personally found the "three ways" directions confusing and hard to follow. I wasn't sure when I was supposed to add certain substitutions as the directions were pretty vague. I.e. The curry paste - the recipes says to add it in step 1. Step 1 however has several steps within it. I added it with the garlic. Other parts I felt I was winging as well. It did turn out well. But, not quite as yummy as I had hoped.
