Thai Pumpkin Soup

Name: Thai Pumpkin Soup
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 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)

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Prep Time: 5 minutes

Cook Time: 8 minutes

Total: 13 minutes

Servings: 6

Author : Matt Bray

cayenne pepper

Ingredients

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2 cans pumpkin puree (15 ounce cans)1 can coconut milk (13.5 ounce can, 2 tablespoons separated)4 cups chicken broth2 tablespoons red curry paste1/2 teaspoon cayenne pepper1 red chili pepper (sliced for garnish)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Drizzle the 2 tablespoons of coconut milk over the soup then garnish with red chili pepper slices. Serve while hot.