Pumpkin Curry Coconut Soup

This recipe was inspired by…you guessed it, PUMPKINS! With so many around at this time of year I wanted to make something out of pumpkin other than the traditional pie, tart or latté. I also wanted to create something to warm the bones during a time when we go from warm to chilly. This 5 ingredient soup is simple to make and tastes like it’s gourmet. Tone it down, Sweeten it up, Spice it up or make it Sweet and Spicy just by adding extra ingredients or selectively taking a couple away. It’s a Pumpkin, Curry, Coconut delight! ~Bon Appetite~

Ingredients

2 Tablespoons Red Curry Paste

4 Cups Chicken Or Vegetable Broth, About 32 Ounces

2 x 15 Ounce Cans Pumpkin Puree

1¾ Cup Coconut Milk, Or A 13.5 Ounce Can, Reserving 1 Tablespoon

1 Large Red Chili Pepper, Sliced

Cilantro For Garnish If Desired

Crème Fresh For Garnish If Desired

*If you prefer to use a fresh pumpkin instead of the canned variety, choose a 2-3 pound pumpkin, peel and chop it and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. Blend in a blender or with an immersion blender until smooth then return to the pan. Continue the recipe at the coconut milk stage. *

Method

In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant.

Add the broth and the pumpkin and stir.

Cook for about 3 minutes or until soup starts to bubble.

Add the coconut milk and cook until hot, about 3 minutes.

Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilies.

Garnish with cilantro leaves if desired.

Serves 4

~ If you want more depth in flavour and want a sweet to spicy taste here are some added steps and what I choose to do. (This is optional.)

In your pot before adding any of the above ingredients – roughly dice an onion and sauté it until tender then add 2 celery stalks roughly diced and 1 roughly diced peeled carrot, sauté for a few minutes then add your red curry paste. Then add some chili garlic paste until fragrant. Next add chicken broth and let simmer until carrots are tender. Finish with your pumpkin and coconut. To add more of a sweet note use canned pumpkin pie filling. (Trust me it’s amazing)