January is almost over, which means I am making all of the soup. To me, there is nothing better than curling up with a big bowl of soup after a long day of teaching or rehearsals. This Thai Pumpkin soup has everything you'd dream it would; sweet pumpkin, creamy coconut milk, and thai flavors that will make your tastebuds do pirouettes. Best part? It comes together in minutes and has less than ten ingredients. #Win. Pair it with crusty bread and a big green salad and you've got yourself a meal.
Thai Pumpkin Soup:
2 tablespoons red curry paste
32 oz low sodium vegetable broth
2 cans (15 oz) organic pumpkin puree
13.5 oz can organic coconut milk *full fat for best results
1 tablespoon organic peanut butter
salt and pepper
In a large soup pot over medium heat, cook the curry paste for about a minute or until it becomes fragrant. Add broth, pumpkin, and peanut butter, stir until well mixed. Cook for about 5 minutes, stirring occasionally until soup starts to bubble. Add the coconut milk, reserving about a tablespoon, and stir until mixed in. Cook for 5 more minutes or until hot.Serve immediately, drizzling remaining coconut milk on top.
Notes* Does not freeze well. For best results, eat immediately or keep in refrigerator up to 5 days.