Ingredients

The following ingredients have 4 Servings
  • 2 cans pumpkin puree (15 ounce cans)
  • 1 can coconut milk (13.5 ounce can, 2 tablespoons separated)
  • 4 cups chicken broth
  • 2 tablespoons red curry paste
  • 1/2 teaspoon cayenne pepper
  • 1 red chili pepper (sliced for garnish)

Instruction

  • In a saucepan or soup pot over medium heat, heat the curry paste until fragrant (approximately 1 minute), then add the pumpkin puree and chicken broth. Stir until all ingredients are fully combined.
  • Cook, stirring occasionally, for 3 minutes, then add the coconut milk (keep 2 tablespoons to the side) and cayenne pepper powder. Stir until fully combined.
  • Continue to cook the soup for another 3 to 5 minutes (stirring occasionally) until the soup is fully heated. Then ladle the soup into bowls.
  • Drizzle the 2 tablespoons of coconut milk over the soup then garnish with red chili pepper slices. Serve while hot.