Curried Pumpkin Soup

I’m finally ready to admit it’s fall. The leaves are officially changing and dropping to the ground. The weather has turned and the days are getting shorter. I’ve pulled out my fall coat and scarves from the closet. For me, this soup epitomizes fall. It’s pumpkin — one of the stars of autumn produce — and the rich creaminess from the coconut milk, the warm spiciness from the curry, and the burnt orange color combine to make this a perfect meal for those chilly autumn nights. The best thing about this soup is that you can whip it up in 30 minutes or less. Serve with a hearty kale salad and some slices of warm bread or rolls for a complete quick and easy meal.

The Recipe

Serves 2-3

1 medium sweet onion, diced

1 Tbls coconut oil (or olive or vegetable oil would be fine)

2 tsp Thai red curry paste or to taste (you can get this at Asian markets or most natural food stores — check ingredients to ensure it’s vegan)

1 inch segment of fresh ginger, peeled and minced

1/4 cup water

1 can of pureed pumpkin

1 can of coconut milk (I used light coconut milk)

salt and pepper to taste

In a medium pot, sauté onions and ginger in coconut oil for 5 minutes until slightly soft. Add the curry paste and continue to sauté. If the curry paste sticks to the pan, add 1/4 cup of water, and stir to combine. Let cook until onions are soft and caramelized with the curry (an additional 5-7 minutes). Add the pureed pumpkin and coconut milk. Puree using an immersion blender, which you can use directly in the pot. Or you can pour the mixture into a food processor to puree. Note: you can skip this step if you’d like the onions to remain whole. Taste and add salt and pepper as needed. Let simmer on low for 5-10 minutes to let flavors combine before serving. Serve with raw or toasted pumpkin seeds (pepitas) as a garnish.

Bon appétit!

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