Easy Pumpkin Soup

September 18, 2015

Unless you’ve been living under a rock, you’ve probably noticed that it’s ‘Pumpkin Spice Season’.  You don’t have to indulge in 400+ calorie Pumpkin Spice Lattes to enjoy just how awesome pumpkin is.  Low-cal and packed with Beta-Carotene, it’ a vegetable you should defintiely consider adding in as a part of your diet.


1 small onion, diced
2 tbsp red curry paste
1 small red chili pepper, diced
2 cans pumpkin puree (NOT pumpkin pie filling!)
1 13.5oz can coconut milk
3 cups vegetable broth, with an additional cup reserved to adjust consistency.

ground ginger, salt, pepper

In a large saucepan over medium heat, cook onions and chili until softened. Add the curry paste and cook for about one minute or until paste becomes fragrant.

Add the broth and the pumpkin and stir. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.

If the soup is too thick, add additional broth until desired consistency is achieved. Add spices, salt and pepper to taste.