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, and enjoy. I also knew that I wanted my pumpkin soup to have Thai-inspired flavors.
We all loved the result – a light, creamy, mildly spicy and very flavorful pumpkin 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 chicken 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
1 tablespoon curry powder
1/4 teaspoon ground ginger
1 cup full-fat unsweetened coconut milk
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. Shake the coconut milk well. Open and stir. Measure out 1 cup. Uncover the pot and whisk in the coconut milk. Return to a simmer, and cook 5 more minutes, uncovered, stirring often, until heated through. Garnish and serve.
Nutrition per serving
Total Fat 11.3 g
Saturated Fat 9.1 g
Sodium 585.8 mg
Total Carbohydrate 12.5 g
Dietary Fiber 5.0 g
Sugars 5.2 g
Protein 3.4 g