A good way to change up pumpkin soup! Great for those who like a good bit of spice but can be adjusted to taste. Even my boyfriend who does not like pumpkin enjoyed this one! Depending on the level of heat you want, you can increase or decrease the amount of heat in the dish.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin, curry paste, and chile pepper in a large soup pot over medium-high heat. Cook until pumpkin begins to soften, about 5 minutes. Add enough water to cover completely. Bring to a boil and cook until soft, about 30 minutes.

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  • Puree soup with an immersion blender until smooth. Pour in coconut milk and serve with fresh basil leaves.

Cook's Notes:

Chicken stock may be used in place of water, if desired.

You can also use a food processor to puree the soup. Fill the food processor halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

Nutrition Facts

140 calories; protein 4.5g 9% DV; carbohydrates 13.3g 4% DV; fat 11.8g 18% DV; cholesterolmg; sodium 111.7mg 5% DV. Full Nutrition