Coconut Curry Pumpkin Soup

I've been making this pumpkin soup for years (15?) but instead of curry powder, I use Mae Ploy Yellow Curry Paste (a couple of tablespoons). You can get it on Amazon, in most Asian markets and restaurant supplies. It is fantastic and really makes the soup. Reduce the broth and you'll have authentic Yellow Thai curry sauce for chicken, veggies and tofu, or whatever!

The recipe tastes so awesome and it is so easy that it has make its way into my comfort soup recipe greatest hits list! I make it exactly as it is written, unless it’s just for me, then I amp the heat a little, but it’s delicious just the way it is! It freeze well too. I do it in small batches for cold winter nights when I don’t want to cook!

Exceptional recipe! One of my new favorites!

I did as others and doubled the spices. I don't think it was necessary though. I also added the tumeric. We really liked the soup, but next time I won't double the spices. Also, I only made half of the recipe (3 servings).

This was a great weeknight meal both my husband and I enjoyed, but I made a few changes. First, I used four cloves of garlic (my rule of thumb is to always use at least double what a recipe calls for). I omitted onions, which meant I didn’t need to boil them with the broth mixture (shaving 10 minutes off the cooking time!). I cut back the broth to one cup and added one cup of water. Took other reviewers’ advice and added ginger and turmeric, skipped the blender because I don’t mind a thicker, chunkier soup, and done in less than 30 minutes! I sprinkled chia seeds (for protein) and shaved coconut for garnish. :)