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.