Thai Pumpkin Curry

Using Trader Joe's Pumpkin Bisque as a base goes a long way to simplify preparation this fall harvest creamy Thai-fusion soup, which you can spice up to taste.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice onion and carrots. Mince ginger and garlic. Cut peppers into long slices, halve or quarter mushrooms.

Step 2

Cut lemongrass stalk into two pieces. Take off 2-3 two outer layers of bottom of stalk and set aside with top half of stalk. Finely mince remaining lemongrass using ginger grater or knife. (Or use 2 tsp lemongrass paste from a tube.)

Step 3

Mix garlic, chili paste, minced lemongrass, and salt with oil and then cook in large skillet on medium for 1-2 minutes until fragrant. Add red pepper, carrots, mushrooms, onion (and any other fall harvest vegetables you please) and toss to coat. Cook until vegetables are softened.

Step 4

Add pumpkin bisque and coconut milk and stir until well blended. Heat for 2 minutes on medium, stir, then reduce to simmer and cover for 12-15 minutes. Stir occasionally. Add red pepper flakes or blend in more red chili paste to tast.

Step 5

In the last couple of minutes of cooking, throw in handfuls of whole basil on top of the soup and serve before basil wilts too much. Pull out lemongrass stalks/skins as well as any whole galangal you may have used in place of ginger.