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Thai Pumpkin Soup
Reviews:
March 18, 2008

thank you so much for this recipe. it was exactly what i was looking for. i have a lot of baked squash from last fall's harvest that needs to be cleared out of the freezer. in this recipe i used two pounds of hubbard squash pulp, so i didn't have to cook the soup for a long time, since the squash was already soft. also, i don't have access to good quality fresh lemongrass, so i picked up one of those tubes of processed lemongrass. another change i made was with the red chili's. my baby doesn't like me very much when i eat spicy foods, so i used half a red bell pepper with a very small dash of red chili flakes. it was the perfect amount of heat (think 1/4 star on the thai scale). excellent recipe & SO easy! thanks again!

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