Clean recipe · epicurious.com
3-Ingredient Curry Pumpkin Soup
Curry paste, coconut milk, and a can of pumpkin purée is all it takes to make this cozy, flavorful soup that comes together in a flash.
Original recipe: epicurious.com
- Yield:
- 4 servings
- Total:
- 30 minutes
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Ingredients
- 1 13.5-oz. can unsweetened coconut milk, stirred well
- 1 Tbsp. unrefined coconut oil or other oil
- 2 Tbsp. red curry paste (preferably Maesri)
- 1 15-oz. can pure pumpkin purée
- Kosher salt
Instructions
- Transfer a couple of spoonfuls or so of one 13.5-oz. can unsweetened coconut milk, stirred well, to a small bowl and set aside for serving. Heat 1 Tbsp. unrefined coconut oil or other oil in a medium Dutch oven or other heavy pot over medium. Add 2 Tbsp. red curry paste and cook, stirring constantly, until fragrant, 2–3 minutes. Add one 15-oz. can pure pumpkin purée, remaining coconut milk in can, and 1½ cups water. Increase heat to high and bring soup to a simmer. Remove pot from heat. Taste soup and season with kosher salt if needed. Ladle into bowls and drizzle some reserved coconut milk into each bowl.