SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM

Spicy Thai Canned Pumpkin Soup with Coconut Cream image

A quick and easy sweet and spicy pumpkin soup made with canned pumpkin.

Provided by Brad

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 7

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 280 calories, Carbohydrate 45.1 g, Cholesterol 0.4 mg, Fat 13.4 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 714.9 mg, Sugar 37.8 g