Pumpkin Soup with Coconut and Curry

Pumpkin Soup with Coconut and Curry




5 min


15 min


canned pumpkin 15 oz.
light coconut milk 15 oz.
vegetable broth 1 cup
finely chopped shallots 2 tablespoons
red curry paste 2 tablespoons
garnish with-black and white sesame seeds, a drizzle of sesame oil, fresh chives or scallions, and red pepper flakes

Pumpkin Soup with Coconut and Curry is beautiful, velvety smooth, and delicious. It can be made in minutes using items from your pantry too. I got the original idea from the January/ February 2019 Rachael Ray Magazine, but I made a few little changes to make it even easier and vegetarian.

  1. Place the canned pumpkin, coconut milk, stock, shallots, and red curry paste in a pan. Make sure your getting all pumpkin and not pie filling! I used dried shallots from Penzeys, so no chopping was involved. You can use any red curry paste.
  2. Stir to combine and heat over medium high heat for about 15 minutes.
  3. Pour into a bowl and garnish with a drizzle of sesame oil, black and white sesame seeds, and chives or scallions, and red pepper flakes for a spicy kick.


The Teacher's Table

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