Curried Pumpkin Soup
Updated Oct 20, 2022, Published Nov 01, 2015
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We know very well that creating a holiday meal can be stressful. This five ingredient Curried Pumpkin Soup recipe should help relieve some of that stress.
Curried Pumpkin Soup
Ingredients
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 2 (15 ounce) cans pure pumpkin puree
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (13.5 ounce)can full fat coconut milk
- ¼ cup roasted, salted pumpkin seeds
Instructions
- Place the curry paste in a Dutch oven or stock pot and heat over medium heat until fragrant, about 1 minute. Add the chicken or vegetable broth, pumpkin, 1 teaspoon salt, and ½ teaspoon pepper. Increase the heat to high and bring to a boil, stirring occasionally, about 7 minutes. Stir in the coconut milk and cook for 2-3 minutes or until heated through. Taste and add more salt and pepper if desired. (Can be made ahead up to this point and stored, covered, in the refrigerator. Reheat over medium heat before serving.)
- Garnish bowls of the soup with pumpkin seeds.
Nutrition
Calories: 114kcalCarbohydrates: 1gProtein: 17gFat: 3gSaturated Fat: 1gCholesterol: 43mgSodium: 69mgPotassium: 358mgVitamin A: 630IUVitamin C: 0.3mgCalcium: 13mgIron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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