This dish is the most often requested recipe when we serve it at dinner parties. It is also a staple of our Thanksgiving dinner menu (it *is* made of pumpkin, after all).
What I love about the soup is that it has an unusual flavor and a distinct bite to the dish. No cream is used, although there’s plenty of coconut milk to take its place.
Thanks to Phyllis Frucht and her What’s Cooking class for the recipe!
You can find the recipe here: Thai Pumpkin Soup