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