Tangy Pumpkin Soup

It was really cool to check out the pumpkins while we were in Thailand because they’re so different from the American kind with their dark grey or green skins. I learned not to judge a pumpkin by its cover because they’re all sweet and delicious on the inside. Thais often use pumpkins to make desserts or delicious savory soups like this one. The heat from the spices is a great contrast to the sweet pumpkin in this seasonal soup. You may substitute the pumpkin with any kind of winter squash.