© Phoebe Lapine
Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 4

A little curry paste goes a long way in this recipe. You can use reduced-fat coconut milk if you’re looking to lighten up this soup even more. Slideshow: More Pumpkin Recipes

How to Make It

Step 1    

Heat the oil in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.

Step 2    

Carefully stir in the pumpkin, stock, coconut milk, honey, curry paste and salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Stir in the lime juice. Puree using an immersion or stand blender until very smooth.

Step 3    

Serve the soup in bowls and garnish with the cilantro.

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