Spicy Thai Canned Pumpkin Soup with Coconut Cream

This easy pumpkin soup is made with canned pumpkin and cream of coconut. It gets a spicy kick from both jalapeno peppers, Anaheim peppers, and Thai curry paste.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 280 Calories

Ingredients

• salt to taste
• 4 cups chicken stock
• 2 tablespoons red curry paste
• 1 (15 ounce) can cream of coconut
• 1 fresh jalapeno pepper, seeded and chopped
• 2 (15 ounce) cans pumpkin puree
• 1 Anaheim chile pepper, seeded and chopped

Recipe Instructions

Step 1

Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.