Thai Pumpkin Soup

We really haven't had a cold Winter here in the Bay Area or a wet one, but I still enjoy spicy, hot soup this time of year.

Since pumpkins are pretty much out of season now, this should be one of my last pumpkin recipes until Fall. (Although I confess to having roasted and frozen jars of this luscious vegetable for the Spring to cook with!)

Here's what you'll need for this soup:

1-2 small pumpkins, seeded and roasted at 350 on a cookie sheet for 1 - 1 1/2 hours. Tip: scoop out pumpkin from skin using an ice cream scoop once it's roasted and cool enough to handle.

• 1/2 can coconut milk (I freeze the remaining milk for future use. I also like the low fat coconut milk you can purchase at Trader Joe's)
• 2-3 teaspoons Thai Kitchen green curry paste
• 16 ounces Magic Mineral Stock
• 1/4 cup Sambal Oelek ground fresh chili paste (use less for less heat) 

Combine all ingredients in a stock pot and cook on medium heat stirring periodically for 30-45 minutes. I pureed my soup to make it even smoother - but this shouldn't be required. Pumpkin will break down and the texture will become more liquid with additional cooking with the stock.

I froze remaining jars of this soup for future lunches on chilly days. Yum!