Easy Spicy Pumpkin Soup

It’s no secret that one of my life goals is to promote pumpkin as more than a seasonal fall food. Pumpkin is so undervalued in savory foods and baking! While I continue as pumpkin ambassador, here’s an easy pumpkin soup recipe to warm your cold anti-pumpkin soul. Modified from the Nutmeg Nanny recipe.

INGREDIENTS:spicy pumpkin soup

30 oz. (2 cans) pumpkin puree
1 onion, diced
2 TBS olive oil
1 can light coconut milk
1 can regular coconut milk
1 TBS red curry paste
2 TBS curry powder
1 cup vegetable or chicken broth
1 tsp kosher salt
2 tsp red pepper flakes (more or less according to desired spice level)

DIRECTIONS:

1. Add onion and olive oil to large pot. Saute until onions are soft and translucent.

2. Add everything else to a pot and heat on medium low until warm. (Do not boil)

3. Using immersion or regular blender, whip until desired consistency. Taste and adjust heat and salt.

For an extra prettiness factor, top with a swirl of coconut milk, a shake of red pepper and a few toasted pinenuts or pumpkin seeds.

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