Just like my easy tomato soup, this pumpkin soup recipe was inspired by my strong desire, just before lunch this 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!
- 1 quart chicken broth (not low sodium)
- 2 (15 oz) cans pure pumpkin puree
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- ½ teaspoon ground ginger
- 1 can (about 2 cups) full-fat unsweetened coconut milk
- Optional garnish: cilantro or basil leaves
- 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.
- Shake the coconut milk well. Open and stir. 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.