A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.

Brad

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

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Nutrition Facts

280 calories; protein 3.7g 7% DV; carbohydrates 45.1g 15% DV; fat 13.4g 21% DV; cholesterol 0.4mg; sodium 714.9mg 29% DV. Full Nutrition