Pumpkin Soup with Coconut & Curry

    The most delicious use for that can of pumpkin puree in the back of your cabinet. (Yes, that one.)
    Author:
    Publish date:
    Pumpkin Soup with Coconut & Curry

    Recipe by Alexa Weibel 

    • Makes about 5 cupsServings

    Ingredients

    • 1 can (15 oz.) pure pumpkin

    • 1 can (15 oz.) light coconut milk

    • 1 3/4 cups chicken stock

    • 3 tbsp. finely chopped shallots

    • 1 tbsp. plus 1 1/2 tsp. red curry paste

    • toasted sesame oil, sliced scallions, and toasted sesame seeds, for serving

    Preparation

    Blend: In a blender, puree the first 5 ingredients.

    Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.

    Serve: Drizzle the soup with sesame oil. Top with scallions and sesame seeds.