Some nights you just need a quick, simple soup to throw on the stove, simmer, and then dig into. This definitely fits the bill. This has seven ingredients (six if you exclude one), and is done in fifteen minutes’ time. No dicing, no chopping, just pour it all in a pot, boil, simmer, and boom. Done.
Additional ingredient notes: You can use homemade pumpkin puree if you like, but honestly, it’s easier and cheaper and saner just to find some cans at the store. The original recipe suggests adding peanut butter, and I added a cappuccino peanut butter that I think really added to the soup.
Thai Pumpkin Soup
Lasts 6 meals as a main
- 2 T red curry paste
- 2 c chicken stock (substitute vegetable stock to make vegetarian)
- 1 14 oz can coconut milk
- 2 15 oz (or 1 32 oz) cans pumpkin puree
- 2 T soy sauce (can also use fish sauce)
- 2 T lime juice
- 2 T dark brown sugar
- .25 c peanut butter (optional)
Heat a pot over medium heat, take your red curry paste, and stir till fragrant (about a minute). Then, add all the rest of your ingredients, whisk together, bring to a boil, and reduce to a simmer for five minutes.
And then, behold! You have your soup! Quick, simple, and no hassle.