Quick and Easy Canned Pumpkin Soup

This pumpkin soup made with canned pumpkin, coconut milk, and red curry paste couldn't be quicker and easier to make. It's vegan to boot!

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 179 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 4 cups vegetable broth
• 1 teaspoon red curry paste
• 2 (28 ounce) cans canned unseasoned pumpkin puree

Recipe Instructions

Step 1

Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.