Pumpkin Coconut Curry Soup
Rich and creamy soup packed with pumpkin, butternut squash, coconut milk and surprising flavor of red curry paste.
Ingredients
- 1 shallot Finely sliced
- 3 cloves of garlic minced
- 2 TBS olive oil
- 2 TBS red curry paste
- 1 can pumpkin purée not pumpkin pie filling
- 1 can Full fat coconut milk
- 2 cups vegetable broth or chicken bone broth plus more for thinning out
- 1 cup jasmine rice uncooked
- 10 ounce package cubed butternut squash OR about 3 cups
- 1.5 tsp salt plus more to taste
- cilantro, jalapeño slices, lime wedges, chili crisp oil for serving
Instructions
- Start by heating a heavy bottomed large pot over medium low. Add in the olive oil, minced garlic and sliced shallots. Cook these until fragrant - about 3 minutes- stirring occasionally.
- To the garlic and shallots, add in the red curry paste and stir for a minute or two.
- Next add in the pumpkin purée and coconut milk to the pot. Reduce the heat to a low and stir everything together. Then add in 2 cups of broth, jasmine rice and cubed butternut squash.
- Season with salt and simmer the soup. Remember to stir the soup frequently and keep the heat on low in order to keep the rice from sticking to the bottom of the pot. Simmer the soup for 20 minutes or so until the rice is cooked through. Add any additional salt and broth if needed before serving.
- Serve each bowl with cilantro and fresh lime juice and for a delicious spicy component, drizzle on chili crisp oil and sliced jalapeños. Enjoy!