Thai inspired pumpkin soup
A spicy fall pumpkin soup that can be made out of any pumpkin you might want to try. It's a fairly quick soup and an easy one. It goes great with bread. I like to serve it either with pomegranate seeds or a dollop of sour cream.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
peeled and diced
to taste, grated
so it fits the level of water you used
sweet chili sauce
salt and pepper
water to cover
Put a kettle of water over, while you prep the vegetables
Add the pumpkin and potato dices to a big pot and cover with water. Add in the bouillon, so it fit the water you added. Grate the ginger over everything
Boil until quite soft
Adjust the flavor with chili, salt and peber. Add more ginger if needed. You are looking for a spicy, but not too hot dish.
Serve while hot.
Freeze any that you end up not using and serve it another day where you need something quick and warming.