Spicy Pumpkin Thai Soup with Red Cabbage & Cilantro

This spicy pumpkin soup takes it heat from fresh red chili and Thai Red Curry sauce, a red chili, ginger and coconut sauce. I used fresh pumpkin and pumpkin puree with vegetable stock and light coconut milk. Added the red cabbage in after partially pureeing the soup with an immersion blender, and the cilantro right at the end. Garnish with very thinly sliced jalapeno and a pinch of cilantro and red cabbage.

Spicy Pumpkin Thai Soup with Red Cabbage & Cilantro:

1 TBS olive oil

1/2 large white onion, finely chopped

2 cloves garlic, pressed

1/4 small pumpkin, scraped, peeled, and diced

2 little potatoes, peeled and diced

16+ fl oz vegetable stock (or as needed for desired consistency)

3-4 fl. oz Thai Red Curry Sauce (I used Trader Joe's - vegetarian, but not vegan)

1/4 cup light coconut milk

1/4 cup white wine

salt as desired

1/2 cup pumpkin puree

3/4 cup red cabbage, chopped

1/2 cup cilantro, chopped

jalapeno, thinly sliced to garnish

Heat the oil in a thick bottomed saucepan and sauted the diced onion and pressed garlic for 5 minutes. Add the potatoes, cover and cook 2 minutes. Add the diced pumpkin, cover and cook for 5 minutes. Add the vegetable broth and bring to a boil. Turn down to a simmer and add the pumpkin puree, Thai Red Curry sauce and coconut milk. Adjust salt as desired. Cook for 5 minutes. Add the wine (optional, but I felt it needed acidity) and cook until the potatoes are tender. Remove from the heat and puree with an immersion blender (I left mine chunky). Return to the heat and add the red cabbage. Cook for 3 minutes and remove from heat (cabbage will still be crunchy!). Add the cilantro and stir well. Adjust salt.

Serve garnished with thinly sliced jalapeno! Happy Halloween!