Today is one of those chilly, cloudy autumn days that just make you want to curl up. Since Steve is working from home today (and so I had someone to eat with), I thought some nice warm soup would make a perfect lunch for us. I am stocked up on canned pumpkin, so why not make a pumpkin soup?
I wanted something on the spicy side. I figured that would really help to warm us up and forget how chilly it is outside! So curried pumpkin soup it was. I had the curry spice, some coconut milk and of course, I had just made a very large batch of chicken stock. I figured that was a good base for what I wanted to do. The end product really was not much more complicated than that. The only other things I added were onion, garlic, red pepper flakes and cilantro.
It turned out nice and spicy. The coconut milk was really just a note in the background, adding just a little sweetness to help balance the spiciness. The curry came through and the cilantro added some nice flavor.
- 1 tbsp olive oil
- 1 medium red onion, chopped
- 2 large cloves garlic, chopped
- 1/4 tsp red pepper flakes (more or less to your taste)
- 1 1/2 tsp curry powder (again, more or less to your taste)
- salt and pepper
- 1 14 oz can pumpkin puree
- 1 cup lite coconut milk
- 1 1/2 cups chicken stock
- chopped cilantro for garnish
Finally, puree the soup until smooth. I use an immersion blender, but you could also use a blender or food processor.
Serve with chopped cilantro.
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