It is finally Fall! What is there not to love about this season? We have cold weather, sweaters, changing leaves, and my absolute favorite part… pumpkin. There are so many delicious ways to eat pumpkin. Today, I am giving you a twist on everyone’s fall favorite: Thai Pumpkin Soup.
This recipe has only a handful of ingredients and, believe it or not, takes less than 30 minutes to make.
Ingredients:
- 2 cans of organic pumpkin
- 1 can of coconut milk
- 4 cups of chicken broth
- 1/4 cup of red curry simmer sauce (or any type red curry paste)
- 1/2 cup chopped roasted red and yellow peppers
- 1/2 TB cayenne pepper (or less if you don’t like it as spicy)
- cilantro for garnish
- 1 TB salt or more (or less) to taste.
Instructions:
- In a large saucepan over medium heat, cook the curry paste for about 1 minute then add the broth and the pumpkin and stir.
- Cook until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
- Chop the peppers and add them to the soup along with the cayenne pepper and salt. Let the soup simmer on low for about 10 minutes.
- Serve and add cilantro on top.
Viola!
