Monday, December 5, 2016

Speedy Spicy Red Curry and Pumpkin Soup

Anyone who’s ever made a dessert with pumpkin has come to acknowledge one universal rule: there is always too much or too little pumpkin in a single can than any recipe calls for. It is due to this dilemma that I came up with this recipe which, unlike others, actually uses a whole can of the stuff.

This is a cold weather miracle. It’s warming, healthy, cheap to make, and ready start to finish in 15 minutes. It’s also ideal for cold sufferers as it’s sinus-clearingly spicy, but if you can’t take the heat you can easily temper it by cutting the amount of red curry paste in half.

Here’s How You Do It

Difficulty Level: Easy
Prep and Cook Time: 15 Minutes

Serves 4 to 6 as a meal or more as an appetizer


3 Cups or 1 Whole Can Puréed Pumpkin

2 Cans (400 oz each) Coconut Milk

2 Cloves of Garlic, grated or finely minced

1 to 3 Tablespoons of Red Curry Paste – Available in the Asian foods’ section of most grocery stores and in Asian market. This is potent stuff and the coconut milk and pumpkin help to temper it. If you’re wary of all things spicy, start with one tablespoon and then increase by half tablespoons until it’s how you like it.

2 Cups of Water

Salt – To Taste


A Sprig of Fresh cilantro/coriander – It adds a wonderful brightness and makes the soup look pretty, but if it tastes like soap to you, don’t add it.


1 Medium or Large Pot

Measuring Cups and Spoons

1 Grater or Knife and Cutting Board – For the Garlic

1 Wooden Spoon

Dump all the ingredients except the salt into a pot, stir it all together with a wooden spoon and bring to a boil.

Taste the soup and adjust the salt to your taste.

Serve and Enjoy!

-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

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