This is a great sinus cleanser, too!
Have you ever had pumpkin soup? Today’s Fall Food Friday recipe is inspired by Well Plated. We once had Curried Pumpkin Soup at a friend’s fall potluck and it is delicious. We’re putting our spin with a little more spice, but feel free to cut back on the ginger and cayenne pepper if you’d like it more on the mild side!
Recipe serves 5-6
Ingredients
- 2 T extra virgin olive oil
- 1 medium sweet onion, chopped
- 3 cloves garlic, chopped
- 3 T red curry paste
- 3 c low-sodium chicken broth
- 2 T peanut butter
- 2 cans pure pumpkin
- 1 T light brown sugar
- 1 t cayenne pepper
- 1 t ground cumin
- 1/2 t ground ginger
- 1 t kosher salt
- 1/2 t ground black pepper
- 1 can coconut milk
- Optional: Pepitas and cilantro
Tools
- Immersion blender
- Stock pot
- Whisk
- Chef’s knife
- Cutting board
How to make it
- In a stock pot, add oil over medium heat. Add the onion and sauté for 3-5 minutes, until transparent. Next add the garlic and ginger and cook for one additional minute, until fragrant. Stir in the red curry paste. Reduce heat to low.
- In a small bowl, whisk together 1/3 c of the chicken broth and peanut butter until smooth. Add the mixture to the pot. Stir.
- Add the pumpkin, brown sugar, spices, remaining chicken broth, and coconut milk. Stir until well combined.
- Puree the soup with an immersion blender until completely smooth.
- Bring to a simmer and serve. Enjoy!
About Midwest Husbands
We are an interracial, same-sex married couple, on our journey of building a family, turning our house into a home and capturing our daily adventures.
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