Red Curry Pumpkin Soup

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.

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  • Servings: 4

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  • 2 tablespoons coconut or extra-virgin olive oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  • 2 cups vegetable or chicken stock
  • One 15-ounce can coconut milk
  • 1 tablespoon honey
  • 2 teaspoons red curry paste
  • 2 teaspoons salt
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped cilantro

How to make this recipe

  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.

  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.

  3. Serve the soup in bowls and garnish with the cilantro.

Contributed By Photo © Phoebe Lapine Published November 2012

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