3-Ingredient Curry Pumpkin Soup
Recipe: https://recipestripper.com/recipes/c51647ac-6050-4c39-aa98-35f3d07feaaf
Original source: https://www.epicurious.com/recipes/food/views/ba-syn-3-ingredient-curry-pumpkin-soup
Recipe image: https://assets.epicurious.com/photos/6ac7fd903f3c3dc479d75309/16:9/w_3520,h_1980,c_limit/20260526_0926_01_ITS_Curry%20Pumpkin%20Soup_141_FINAL.jpg

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.
Yield: 4 servings
Total time: 30 minutes

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
1. 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.