Thai Pumpkin Soup

It was delicious! Though doubled the recipe and I made a bunch of changes. I followed the advice of kittenbrain and added 6 cloves (instead of 1) and added about 2 tablespoons of diced ginger and stir fried that in mostly butter (because I had old butter that I needed to use). I didn't have any lemongrass or chili peppers but I subbed with sriracha sauce to make it spicy. Added a bunch of thai spices and pepper to taste and voila! Awesome creamy soup that I'll definitely make again.

Delicious. Fresh pumpkin is worth the work. I used a half of a jalapeño instead of red chili pepper.

Once made, it seemed to be missing something flavor-wise, or perhaps it was just a bit too subtle. So I used other reviewers' suggestions and added ginger and extra garlic. I also added some peanut butter which I thought was a good addition. I reserved a little of the coconut cream and swirled some of that on top for decoration and sprinkled with crushed peanuts. Tasted good.

Once made, it seemed to be missing something flavor-wise, or perhaps it was just a bit too subtle. So I used other reviewers' suggestions and added ginger and extra garlic. I also added some peanut butter which I thought was a good addition. I reserved a little of the coconut cream and swirled some of that on top for decoration and sprinkled with crushed peanuts. Tasted good.

This is really good as-is, and a great springboard for add-ins and adjustments. The Thai flavors are pretty subtle so if you like your Thai strong like I do, you will probably want to crank them up. I added red curry and threw some lime leaves in while my soup was cooking, and doubled the lemon grass. We had this with cold shrimp and chili-garlic sauce as an appetizer. Oh, I also used canned pumpkin because it's not in season now, but I really wanted to make this soup - it works fine. Thanks for the recipe!