Thai Pumpkin Soup

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you would think this soup would be harder for how over the top it turns out! i put it in my vitamix which cooks it while it blends. made it without garnish and subbed cashew butter and milk instead of almond milk because that was what i had on hand when i found this recipe. it was full of flavor, kick, hint of sweet, and 'thai-like'. made it for myself, but definitely would be a crowd pleaser, and i can't wait to try it cold. a little pumpkin makes a lot of soup!

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Is this soup cooked before or after pureeing? Or are all the ingredients pureed raw?

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This soup is a crowd pleaser. It is very easy, you have to go to an Asian Market to find some of the ingredients, but the end result is stellar. I used Libby's canned Pumpkin (not pie filling and it was great. Really, really pleased with the outcome! It holds for many days in the refrigerator and I recommend doing this a day in advance to have all the flavors meld together. The garnish is great, don't need a lot of coconut cream, but it does add a little sweetness.....sounds like a lot of coconut, with the water, meat and cream, but it really isn't.....It goes right to the top on my cold soup list.

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I made this soup a few times ... and no matter what else I'm serving ... it's always the soup that gets the grand "Oh My God ... That's Amazing." Award. Didn't even think about it being Raw, but yea ... guess it is!

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I wanted something different for Thanksgiving this year so I tried this recipe. It was wonderful! Light, creamy, slighly sweet with a kick from the curry. I'll be making this soup again and again, not just for holidays.