Curry Pumpkin Soup Recipe

By lorik

October 25, 2013

Curry Pumpkin Soup Recipe

By

Sam Zien

Pumpkin is not just for carving. It’s that time of the year, so why not use pumpkin to make a delicious soup? And before you get stressed it’ll be difficult, remember, it’s me talking, and I only know simple.

Sam the Cooking Guy

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Ingredients

• 15 ounces canned pumpkin (just pumpkin and not pumpkin pie filling)
• 2 Tablespoons red curry paste
• 1 cup coconut milk
• 1 cup water
• 4 Tablespoons pumpkin seeds, dried
• 1 teaspoon olive oil
• Salt & pepper

Details

Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from blog.bedbathandbeyond.com

Preparation

Step 1

Put pumpkin, curry paste, coconut milk, and water in a pot.
Stir to mix well and heat until simmering. Season to taste with salt and pepper.

Meanwhile, heat oil in a non-stick pan on medium high and add pumpkin seeds. Cook until slightly brown, season with a little salt, and top off the soup with the seeds.