Thai Pumpkin Noodle Soup

https://myfoodstory.com/spicy-thai-curry-pumpkin-noodle-soup-recipe/

I know a soup sounds crazy for a summer meal but this soup was inspried by Richia’s trip to Thailand. Thailand is in Southeast Asia thus it’s tropical. Hot and humid. Which is probably why ice cream of some kind us served afterwards.

Here’s the substitute I plan on making. Instead of standing in the kitchen with a hit oven I am going to go through my pantry to find pumpkin. Regular pumpkin would be great here. It’s not sweetened and spiced for pie. Opening a can of regular pumpkin is going to be quick and easy.

I do think this soup base could be canned. How? Reduce the spices in a broth and can it like you would a broth. REMEMBER: the spices will intensify with the pressure canning and as the soup base sets on a shelf.

You could add corn, carrots, or mixed veggies to this soup to bulk it up. Protein! I would use what’s in my fridge, pantry, or freezer.