Pumpkin goes exotic…
Even though there’s only six ingredients, this Thai pumpkin soup is surprisingly flavor-filled and spicy. It’s quite different from our other spicy pumpkin soup recipe (see that one here), less “fall in a bowl” and more exotic, fragrant, and sweet. Red curry paste and coconut drive the exotic taste, while cayenne pepper provides an undertone of heat. If you want a soup that’s as surprisingly flavorful as it is surprisingly fast to make, this should be top of your list.
- 2 cans pumpkin puree 15 ounce cans
- 1 can coconut milk 13.5 ounce can, 2 tablespoons separated
- 4 cups chicken broth
- 2 tablespoons red curry paste
- 1/2 teaspoon cayenne pepper
- 1 red chili pepper sliced for garnish
- In a saucepan or soup pot over medium heat, heat the curry paste until fragrant (approximately 1 minute), then add the pumpkin puree and chicken broth. Stir until all ingredients are fully combined.
- Cook, stirring occasionally, for 3 minutes, then add the coconut milk (keep 2 tablespoons to the side) and cayenne pepper powder. Stir until fully combined.
- Continue to cook the soup for another 3 to 5 minutes (stirring occasionally) until the soup is fully heated. Then ladle the soup into bowls.
- Drizzle the 2 tablespoons of coconut milk over the soup then garnish with red chili pepper slices. Serve while hot.