20 Minute Thai Curry Pumpkin Soup
Ingredients
- 3 cups pumpkin puree
- 3 cups vegetable broth
- 1/4 cup coconut milk
- 1 tbsp olive oil
- 1 tsp red curry paste
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 inch cube ginger, peeled and minced
- 1/2 tsp paprika
- A pinch of salt & pepper
- Handful of roasted pumpkin seeds for garnish
Preparation
Heat oil over medium heat. Add red curry paste and stir for 30 seconds until fragrant.
Add onions and a splash of broth. Cover and let soften for about 5 minutes.
Add garlic and ginger and cook for another minute.
Add puree, broth, paprika, salt & pepper. Bring soup to a soft boil, reduce heat and let simmer for ten minutes.
Stir in coconut milk and heat through. Serve and top with roasted pumpkin seeds.
To roast seeds: spread cleaned seeds from one medium pumpkin over a parchment lined baking sheet and drizzle with 1 tbsp olive oil and sprinkle with salt & pepper. Roast in a preheated oven at 320 degrees F for 45-50 minutes.
For fresh pumpkin variation: add 3 cups of peeled and cubed pumpkin into the broth stage. Bring to a boil and let soup simmer for 15-20 minutes or until pumpkin is soft, then blend with an immersion blender.
