Curry Pumpkin Soup
Velvety, luscious, pumpkin soup with a touch of spice from red curry and a touch of sweetness from coconut milk.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion diced small
- 2 tablespoons red curry paste
- 3 cups vegetable broth
- 1 28 ounce can pureed pumpkin
- 1 teaspoon soy sauce
- 1 13.5 ounce can coconut milk
- salt & pepper
- chopped fresh cilantro optional
In a soup pot add butter and olive oil. Cook over medium heat until butter has melted. Add in onions. Cook 3 - 5 minutes or until onions are softened. Stir in curry paste, cook 1 minute. Pour in vegetable broth. Stir in pumpkin and soy sauce. Reduce heat to low and simmer for 15 minutes.
Slowly pour in coconut milk. Allow to cook for another 15 - 20 minutes. Season to taste with salt and pepper. Ladle into warm soup bowls. Top with cilantro if desired. Serve.
Keywords: coconut milk, comfort food, curry soup, fall, Food, pumpkin, pumpkin soup, Recipe, soup