Coconut pumpkin curry is a popular dish originating from Thailand and often prepared during the fall season in the United States using fresh pumpkin. Preparing this spicy curry soup on a cold day will warm up your friends and family, and give them a mixture of memorable flavors that include curry powder, pumpkin puree, coconut milk and kaffir leaves. The coconut curry pumpkin soup is also beneficial if you are looking for a simple curry recipe that requires little ingredients and a short time to prepare.
Add 1 tbsp. of extra virgin olive oil to a large pot and heat over medium-high heat.
Peel and dice one small yellow onion. Add 1 cup of onion and 1/4 tsp. of minced garlic to the large pot.
Stir the onion and garlic, and cook on medium-high heat for at least five minutes. Add 1/2 tsp. of crushed red pepper, 1/2 tsp. of salt, 1-1/2 tsp. of sweet curry and 3 cups of chicken broth.
Bring the mixture to a boil and continue to cook for at least 10 minutes, stirring frequently. Cover the pot and continue to boil with medium-high heat for at least 15 minutes.
Stir in 1 can of pumpkin puree and 1 cup of coconut milk and cook for five more minutes. Remove the pot from the heat and serve the soup warm.