As I’ve mentioned in previous posts, soups are my favorite food. They’re incredibly versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers evening. Because of my fascination with soups, I’ve decided to challenge myself to create a soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, Curried Pumpkin Soup, perfect for those cold autumn days.
The combination of red curry, coconut cream and pumpkin make this soup rich and creamy. This recipe is quick and easy to throw together. It’s one of those soups I love to curl up with on a stormy autumn day and watch the rain.
If I use canned black beans, this recipe comes together in about 30 minutes. Because it’s so easy to pull together, it makes for a great weekend lunch or even a work night dinner. It’s even great for any beginner cooks in your household.
Start off by heating the olive oil over medium heat in a Dutch oven. Sauté the onions and green pepper until the onions start to become translucent. Stir in the garlic and ginger. Heat them until they become fragrant. Pour in the liquids; vegetable broth, coconut cream, red curry paste and pumpkin puree. As the soup heats, stir in the cilantro.
Heat the soup through and allow it to simmer for 10 minutes. Now is a good time to salt and pepper your soup to taste. Once you have the flavor you desire, stir in the black beans and the shredded chicken (optional). By adding the chicken the toward the end, you can reserve the finished soup for the vegetarians in your household.
Serve up your Curried Pumpkin Soup warm, topped with chopped peanuts and cilantro. It’s easy to dish up into lunch size containers and pack along each day. In a well sealed container, like a mason jar, it will keep for up to 2 weeks in the fridge. Otherwise, you’ll want to freeze it for a later time.
Curried Pumpkin SoupCourse: Lunch, DinnerCuisine: Soups and StewsDifficulty: Easy
This creamy and rich Curried Pumpkin Soup, perfect for those stormy autumn days when you just want to curl up and watch the storm.
1 T. Olive Oil
1 Yellow Onion, diced
1 Green Pepper, diced
3 Cloves Garlic, minced
1 T. Ginger, minced
1 – 14.5oz. can Vegetable Broth
3 T. Red Curry Paste
1 – 15oz. can Pumpkin Puree
1 – 14oz. can Unsweetened Coconut Cream
3 T. Cilantro, chopped
Salt and pepper to taste
1 – 15oz. can Black Beans, rinsed
2 cups Chicken Breast, cooked and shredded (optional)
- Warm the olive oil over medium heat. Sauté the onions and green pepper until the onions start to become translucent.
- Stir in the garlic and ginger, heating them until they become fragrant.
- Add in the vegetable broth, red curry paste, pumpkin puree, coconut cream and cilantro. Bring to a boil.
- Once it starts to boil, reduce the heat to a simmer and allow it to cook for 10 minutes. check your flavor at this point. Add the salt and pepper to taste.
- Stir in the black beans and chicken. Allow soup to heat through before serving.
- Serve up hot, topped with crushed peanuts and chopped cilantro.
6 servings per container
- Amount Per ServingCalories256
- % Daily Value *
- Total Fat
- Saturated Fat 57g 285%
- Sodium 1120mg 47%
- Potassium 944mg 27%
- Total Carbohydrate
- Dietary Fiber 13g 52%
- Protein 13g 26%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.