curried pumpkin soup

This spicy pumpkin soup is perfect on cold, rainy, windy days. Lately, that seems like everyday.

The ginger and curry paste warm me right up and I'm pretty sure this would scare away a cold PDQ, which is an important quality in a soup :)

olive oil
a large onion, chopped
1 - 2 t minced ginger
2 T red curry paste (or less)
1 diced tomato
29 oz. pumpkin puree
4 cups vegetable stock
1 - 2 t salt
14 oz. coconut milk

Heat a bit of oil over medium-high heat. Sauté the onions until they begin to soften, then add the ginger and sauté a minute or two more. Add the curry paste and tomato and cook another minute or so.

Add the pumpkin and the stock and mix it very well. Bring it to a boil, then reduce the heat and simmer it for 20 minutes or so. I like velvety soup, so I puree it with the immersion blender, but you could easily skip that step :)

Add the salt, then stir in the coconut milk and heat it through.

I love this soup! Once my US stash of canned pumpkin is gone, I'll be making this with carrots :(

Notes: 2 T curry paste for me makes a very spicy soup, but this depends on your particular paste and preferences, so use this measurement as a guideline, not gospel. If I don't have fresh vegetable stock, I substitute 4 cups boiling water and 3 t powdered bouillon. I've used up to 1 T salt in this recipe, depending on the curry paste and whether I use stock or bouillon. Taste, taste, taste... and adjust :)

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