Your favourite pumpkin soup, jazzed up with Thai spices like chilli, lemongrass and basil and made with coconut milk.
This has been one of my STAPLES this past winter - creamy but dairy free, sweet but not overly so, warming and just delicious, not to mention deceptively easy to make! - 16 Sep 2009
Altered ingredient amounts. I like to pre-bake and puree my pumpkin, then use four cups of that, to make it slightly less sweet and coconutty. Also tend to omit the basil when in a rush. - 16 Sep 2009
delicious i had no lemon grass so substituted lemon juice. easy to make, creamy texture & zingy taste - 30 Jun 2010