Thai Pumpkin Soup

Still have a leftover can of pumpkin puree in your cabinet after Thanksgiving? If you’ve overdone it on the pumpkin pie, then give this quick and easy recipe a whirl. I stumbled upon a version of this recipe using fresh pumpkin, so this is the quick and dirty version. I can’t take credit for the original recipe myself, but honestly don’t recall where I found it.  In any case it’s a good one, and sure to warm your bones after a long days at the office, or when you are in the mood for something simple. Toast a piece of your favorite bread and savor this rich, creamy, delightful soup!

 

Thai Pumpkin Soup

1 can pumpkin puree

1 15 oz can lite coconut milk

1 tbsp red curry paste

1 cup water

salt to taste

Combine coconut milk and curry paste in medium-sized pot and bring to a simmer, stirring until curry paste is dissolved. Add pumpkin and stir until smooth. Add water (more or less depending on the consistency you prefer) and salt. Serves 2-3.