Today is one of those chilly, cloudy autumn days that just make you want to curl up. Since Steve is working from home today (and so I had someone to eat with), I thought some nice warm soup would make a perfect lunch for us. I am stocked up on canned pumpkin, so why not make a pumpkin soup?
I wanted something on the spicy side. I figured that would really help to warm us up and forget how chilly it is outside! So curried pumpkin soup it was. I had the curry spice, some coconut milk and of course, I had just made a very large batch of chicken stock. I figured that was a good base for what I wanted to do. The end product really was not much more complicated than that. The only other things I added were onion, garlic, red pepper flakes and cilantro.
It turned out nice and spicy. The coconut milk was really just a note in the background, adding just a little sweetness to help balance the spiciness. The curry came through and the cilantro added some nice flavor.
Curried Pumpkin Soup
- 1 tbsp olive oil
- 1 medium red onion, chopped
- 2 large cloves garlic, chopped
- 1/4 tsp red pepper flakes (more or less to your taste)
- 1 1/2 tsp curry powder (again, more or less to your taste)
- salt and pepper
- 1 14 oz can pumpkin puree
- 1 cup lite coconut milk
- 1 1/2 cups chicken stock
- chopped cilantro for garnish
Chop the onion, garlic and cilantro.
Heat 1 tbsp olive oil in a soup pot. Add garlic and saute for a few minutes, then add red pepper flakes and garlic.
Add salt and pepper to taste and the curry powder.
Stir in pumpkin puree.
Add coconut milk and combine.
Add chicken stock and stir in.
Finally, puree the soup until smooth. I use an immersion blender, but you could also use a blender or food processor.
Serve with chopped cilantro.
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