Pumpkin Soup with Coconut & Curry
The most delicious use for that can of pumpkin puree in the back of your cabinet. (Yes, that one.)
Photography by Christoper Testani
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.
