Quick and Healthy Pumpkin Soup

Pumpkin soup on wooden background

With the cooler temperatures come heartier meals, and of course everything pumpkin. From pumpkin spice lattes to pumpkin bread to pumpkin brownies, our social media feeds and favorite blogs are chock-full of delicious-looking but less-than-healthy recipes highlighting the orange orb. But what about those evenings when you want something comforting and seasonal, but lighter?

Enter this delicious Thai-Spiced Pumpkin Soup, adapted from Heidi Swanson’s blog 101 Cookbooks. It’s been one of our favorite fall weeknight meals for years now–perfect when enjoyed with a big green salad and bread.

Thai-Spiced Pumpkin Soup (adapted from 101 Cookbooks)

2 cans pumpkin
1 can coconut milk
Approx. 2 teaspoons Thai Kitchen red curry paste (or to taste)
Scant tablespoon of brown sugar (or to taste)

Whisk all ingredients together in a pot on the stove. Bring to a simmer, then add about 1/2 cup of water (or more or less depending on the consistency you prefer) and salt to taste. Taste and add more red curry paste or brown sugar until it’s just right.

What are your favorite healthy fall meals?

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