It’s about 18 degrees out and I can’t layer on anymore sweaters 🙁 When it’s this cold and I got leftover roasted pumpkin… what is a girl to do but make some spicy pumpkin soup!
You already know my love for anything sweet & savory, this soup is no different. It’s got a curry base with spicy jalapeños, which makes the soup spicy, but the coconut milk gives it the perfect sweet balance. This pumpkin soup has amazing layers of flavor.
Ingredients:
- 3 tablespoons chopped onion
- 3 tablespoons cup jalapeño
- 1 tablespoon oil
- 2 tablespoons curry paste (you can use red or any kind you have, I used lemongrass curry paste.)
- 4 cups chicken or vegetable broth, about 32 ounces
- 2 cups of roasted pumpkin puree
- 1¾ cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon
- 1 small jalapeño, sliced
- cilantro for garnish if desired
Instructions:
- Heat the oil on medium heat. Cook the onion and jalapeño for a couple minutes, until it’s translucent.
- Add curry paste and cook for another minute, until it’s fragrant.
- Add pumpkin puree and broth. Cook for about 3-5 minutes, until it’s mixed well and bubbling.
- Add the coconut milk. Cook for another 5 minutes, until it’s thick and bubbly.
- Use a hand-blender to blend until smooth.
- Ladle the soup into a bowl and garnish with leftover coconut milk, sliced jalapeño and cilantro.