Spicy Curried Pumpkin Coconut Soup for the Brain Dead

A few days ago, I made a pumpkin loaf with maple cream cheese frosting (recipe here).  I had some pumpkin puree leftover and decided to make this yummy soup that is stupid easy! 

With 3 tablespoons of red curry paste, it does have some bite.  But don't worry, your mucous membranes will remain in tact.  If you're worried about heat, start with 1 tablespoon at a time and work up to 3. Personally, I think the soup needs the full 3.

This is a great starter for a Thai dinner.  Or, you can make this into a substantial meal on its own by adding thin slices of chicken, shrimp, julienne red pepper and thinly sliced mushrooms.  Top with chopped cilantro.

Basically, you dump everything into a pot, whisk and heat.  Duh... is that easy, or what? You're an instant (but brain dead), Thai chef!

Here's what you'll need: 

                            1.5 C pumpkin puree

                            1 - 400 ml can coconut milk

                            3 T Thai red curry paste

                            1 chicken or vegetable bouillon cube*(not shown)

                            1 T fresh lemon juice (not shown)

                                      *(the kind that needs to be diluted with 2 C water - 

                                       but don't use 2 C to dilute!)

 

In a pot, add the pumpkin, coconut milk, red curry paste, bouillon cube, one cup of water and lemon juice.

 

Whisk together.

Heat to soup eating temperature.
Check for salt to your taste.

 

Serve it up!

There's always a little coconut milk residue left in the can.

Drizzle on top as decoration.

Or, use chopped cilantro if you have some on hand.

There you have it!

Zingy pumpkin coconut soup - Thai style!

Too easy not to make :-)