Tasty Tuesday: Thai Curry Pumpkin Soup



    Preheat oven to 400 degrees F. Prepare a baking dish with non-stick spray.

    Arrange eggplant, a slice of mozzarella; overlap the two slightly so they fit on the eggplant and

    tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables;

    season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.

    Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven

    broiler to high; continue baking until completely browned, about 5 minutes.

    Thai Curried Coconut- Pumpkin Soup

    1 15.5 ounce can pureed pumpkin

    1 13.5 ounce can coconut milk

    2 TBSP curry paste

    1/4 cup fresh lime juice

    3 TBSP fish sauce

    1 teaspoon salt

    1/4 cup fresh cilantro

    Fresh ground pepper

    Add pumpkin, coconut, milk, lime juice, fish sauce, curry paste, and 1/2 teaspoon salt into a

    blender and puree until smooth. Refrigerate until cold, serve with cilantro and black pepper

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