|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.
- 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.
- Stir to combine and heat over medium high heat for about 15 minutes.
- 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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