Just like my easy tomato soup, this pumpkin soup recipe was inspired by my strong desire, during lunch this past weekend, to avoid chopping, sautéing and pureeing. I wanted to just throw a few things in the stockpot, cook to allow the flavors to meld, then enjoy. I also knew that I wanted a relatively thin pumpkin soup with Thai-inspired flavors, rather than a thick, sweet soup. And that I wanted to develop a recipe that would use the entire cans of pumpkin puree and coconut milk instead of leaving me with leftovers that I might end up throwing out.
We all loved the result – a light, creamy, mildly spicy and very flavorful soup. In fact I got an immediate request to add pumpkin puree and coconut milk to my shopping list, to ensure that I make this soup again very soon!
Makes 4 servings
Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
2 cups vegetable broth (not low sodium)
1 (15 ounce) can pure pumpkin puree
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons curry powder
1/4 teaspoon ground ginger
1 (14oz) can light coconut milk (remember to shake it well before opening)
2 tablespoons pure maple syrup
Optional garnish: cilantro or basil
1. In a large stockpot, whisk together the broth, pumpkin puree, salt, pepper, onion powder, garlic powder, curry powder and ground ginger. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, to allow flavors to meld.
2. Uncover. Whisk in the coconut milk and maple syrup. Return to a simmer, and cook 5-10 more minutes, uncovered, until heated through. Garnish and serve.
Nutrition per serving
Total Fat 6.2 g
Saturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 557.5 mg
Total Carbohydrate 18.8 g
Dietary Fiber 5.3 g
Sugars 10.8 g
Protein 2.0 g
Weight Watchers Points Plus: 3 points