If you’ve been following me for a couple of months on Instagram it’s no news that when we went to Nashville for New Year’s I had the best pumpkin coconut soup at the Delta Sky Club in the Atlanta Airport. The flavors were just perfectly balanced and smooth so I decided to try it at home.
My version is a bit different: it’s hot(ter) and more on the savory side but the flavors will definitely transport you to a tropical paradise!
If you’re not a fan of spicy food try using green curry or maybe just half the red curry amount listed below... Enjoy!
Serves: 4 Prep Time: 10 min. Cooking time: 30 min. Total: 40 min.
- One medium pumpkin
- 1 cup cooking coconut milk
- 1 (4 oz.) container red curry paste
- Sea salt (to taste)
- Peel the pumpkin, scoop out the seeds and cut it in chunks (you can save the seeds and roast them in the oven for a delicious snack)
- Grab a big pot and fill ¾ of it with water. Bring it to a boil.
- Add the pumpkin chunks to the pot making sure that there’s enough water to cover them all.
- Cook for 30 min.
- Run the pumpkin chunks through a strainer saving about 3 cups of the water you used to cook them in.
- In a high speed blender or food processor combine the pumpkin, curry paste, coconut milk, some sea salt and add 1-2 cups of the water.
- Blend and keep adding water until you get the consistency you like.
- Once everything is well mixed pour the soup back into the pot, taste it and add more salt if needed… Just trust your taste buds and feel free to sparkle some goodies on top (I added sesame seeds and dulse)