6 cups bouillon (chicken, fish or vegetable flavor)
1/2 pound raw salmon
1 15-ounce can pumpkin puree (not sweetened)
1 tablespoon yellow Thai curry paste (see note) OR 1 teaspoon mild curry powder
1 tablespoon minced fresh ginger root (optional)
pinch cayenne, (optional, to taste)
1 14-ounce can coconut milk
1/4 cup chopped cilantro
1 bunch green onions, sliced thin (white part only)
In a large pot, bring the bouillon to a boil. Lower the heat, add the salmon and let it cook until it is firm and opaque in the middle, about 3 minutes. Remove the salmon with a slotted spoon or spatula and set it aside.
Add the pumpkin, curry paste or powder, and ginger; return to a boil, then reduce the heat and simmer for about 5 minutes to blend the flavors. Taste for pepper-heat, and if it is not as spicy as you wish, add a pinch of cayenne. Stir in the coconut milk. Break the cooked salmon into bite-size pieces and stir them into the soup. Ladle into bowls and garnish each serving with chopped cilantro and green onions.
Note: You can buy Thai curry pastes in small jars in the Asian section of many supermarkets, or make your own using my recipe for Thai spice paste.
This soup can also be made with any cooked winter squash or pumpkin; see the squash (or pumpkin) preparation instructions in my Squash Chili recipe