Red Curry Pumpkin Soup

We’re fully immersed in our seasonal pumpkin overdose — and, rather than slowing down our pumpkin intake, we’re experimenting with new ways to enjoy it. This Red Curry Pumpkin Soup is Thai inspired — calling on coconut milk and mild and sweet red curry paste. It’s rounded out with a bit of peanut butter for added protein, staying power and, well, deliciousness. And the best part? This recipe comes together in under 30 minutes.

Ingredients:

  • 1 tbsp. ghee or coconut oil
  • 1 sweet onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 (15. oz) can lite coconut milk
  • 6 cups pureed pumpkin (2-3 small pumpkins should yield this) or 3 (15 oz.)cans organic pumpkin puree
  • 1 tbsp. Thai red curry paste, more to taste
  • 1/4 cup natural peanut butter
  • 1 cup organic vegetable broth
  • 2 tsp. sea salt, more or less to taste

Directions:

  1. Heat ghee or coconut oil over medium heat. Add onion, and saute for 5 to 7 minutes — until onions are translucent and just beginning to brown. Add garlic and saute for another minute.
  2. Add coconut milk, pureed pumpkin and red curry paste to the pot and bring to a simmer. Cover and cook over low heat for 15 minutes.
  3. Stir in peanut butter, vegetable broth and salt, and blend — directly in the pot with an immersion blender or by transferring to a standing blender in small batches — to desired consistency.
  4. Taste and adjust salt and curry if necessary — adding extra curry paste 1 teaspoon at a time. For an extra kick, top with crushed red pepper.

Photo via Bari Studio