What's better on a crisp fall day than a warm spicy bowl of creamy pumpkin soup? All of my favorite pumpkin soups have a healthy dose of ginger and cinnamon and to quickly add robust flavor I used curry paste in this version. It comes together really easily. The curry paste I used wasn't strong on ginger so I added an extra tsp of fresh ginger. You can take it or leave depending on your preference. The most surprising ingredient is probably the small amount of ketchup I added at the end to balance it out with a hint of tangy sweetness. Ketchup is such a lifesaver and doesn't get nearly enough credit. I love this soup and you will too, it's really good.
What you need:
1 tbsp olive oil
1 tbsp butter
1 small onion finely chopped
1 carrot peeled and finely chopped
3 tsp red curry paste
15 oz pumpkin purée
15 oz full fat coconut milk
15 oz chicken broth
1 tsp freshly grated ginger
1 tsp ketchup
salt and pepper
1/2 cup frozen spinach
Begin by sweating the onion and carrot over medium heat in a pot with a bit of olive oil and butter, salt and pepper. After 5 minutes add the curry paste and stir to coat the veggies. Stir occasionally for a few minutes until the aromas are very strong. Then whisk in the next 3 ingredients. Add another pinch of salt and pepper. Allow to simmer, stirring occasionally for about 20 minutes. Taste, add more ginger and salt if you like. Add 1-2 tsp ketchup and simmer a few more minutes. Stir in fresh or frozen spinach if you desire. Enjoy!
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