I have a really easy and super quick soup recipe for you today. When I say easy I’m not lying. This soup only have 5 delicious ingredients. I used one jar of my homemade pumpkin puree (recipe and how-to is coming in a few days, I realize I did this backwards but really wanted to share this soup recipe) and one can of canned pumpkin.
This soup was perfectly spiced for a cold fall evening. The curry flavor was mild but just enough so you could pick up on the flavor. I added the red pepper flakes because I felt like the soup needed a little something. I loved the little hint of spice it brought to the party.
Spicy Thai Pumpkin Soup
30 ounces (two cans) pumpkin puree (canned or fresh)
2 cans light coconut milk
1 tablespoon curry powder (more or less according to taste)
1 teaspoon kosher salt
2 teaspoons red pepper flakes (more or less according to taste and spice level you desire)
Source: Nutmeg Nanny
Add everything to a pot and heat on medium low until warm and delicious.