Quick Curried Coconut Pumpkin Soup

By kishthecook

Ingredients

• Optional/suggested add-ons:
• 1 tablespoon virgin coconut oil OR vegetable oil
• 1-1/2 tablespoons Thai red curry paste (I used Taste of Thai–it’s vegan & GF)
• 1 28-ounce can pumpkin puree (not pie filling)
• 1-3/4 cups vegetable broth
• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons packed light brown sugar or agave nectar
• grated zest and juice of 2 medium limes
• cilantro leaves
• roasted pumpkin seeds (white or green)
• sriracha (or hot sauce of choice)
• additional lime wedges
• toasted flake coconut

Preparation

Step 1

Instructions

Heat the oil in a large saucepan set over medium heat. Add the curry paste; cook and stir for 1 minute.

Add the pumpkin puree; cook and stir for 2 minutes.

Whisk in the broth, coconut milk and brown sugar. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.

Whisk in the lime juice and zest, then season with salt & pepper to taste. Serve with any of the additional add-ons, if desired.