Thai Coconut Pumpkin Soup

Good morning! How is your week going? I am excited because I saw my first Christmas commercial this week and on the radio they will begin playing Christmas music today! I know it is a little early but frankly I love it. The month of December is such a blur for me that I always feel like I “miss” Christmas, this way I can enjoy a part of it early. 

I don’t know about you but in the fall soup is one of my favorite foods and if it is easy to make even better. I found this recipe for Thai coconut pumpkin soup on Pinterest boards and have since made it twice because it is so good and super easy. 

Thai Coconut Pumpkin Soup

Recipe adapted from Just a Taste Blog

1 Tablespoon butter

1 medium onion diced

4 cloves of garlic minced

1 teaspoon yellow curry

1/4 teaspoon turmeric

1/2 teaspoon cumin

28 oz can of pumpkin puree(not pie mix)

21/2 cups chicken stock

1(13.5) can of lite & unsweetened coconut milk

Garnish sour cream pumpkin seeds

Directions

Add butter to a meduim saute pan set over medium heat. One butter has melted, add the onions garlic, turmeric, curry and cumin and cook stirring the mixture occasionally until the unions are translucent. Transfer the mixture to a blender. Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Season it with salt and pepper. Divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.

Are you a fan of pumpkin soup? If not what is your favorite Fall or Winter soup or stew? Please share and if you have posted about it add your link as well. I would love to try a new recipe or two. 

Have a great day!