This is a great Thai-inspired seafood soup that uses pumpkin or butternut squash. I adapted this recipe from one I found by Nigella Lawson. You can vary the amount of spice depending on your family’s taste. I would start with just one tablespoon of the curry paste and add more later if it’s not spicy enough. One tablespoon was perfect for my kids who are 5 and 8 years old. This can easily be made with salmon, but tonight I used a white fish (halibut) and some shrimp. The white fish will be a little more mild for young tasters, and those who don’t like the taste of “fishy” fish. Tilapia, cod, haddock would work well. The greens I used were swiss chard, but spinach or bok choy would be great. Experiment with this recipe, by adding in some of your family’s own favorite vegetables. Asian groceries are a great place to find fish sauce and red curry paste. However, most groceries have an aisle with Asian foods. "Taste of Thai" is a common brand that makes both of these. Buy it once and then enjoy trying other Thai dishes with curry paste. Visit our "Curry in a Hurry" Meal-o-Matic for more curry dishes.