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!
Click for the recipe