Curried Pumpkin Soup

Midwest Husbands

Spicy fall comfort

At a glance

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Servings

5-6

Calories

Shhhh 🤫

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!

Spread of ingredients you will need

You will need

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

Instructions

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!