This dead simple, three-ingredient soup houses a wealth of flavor with a shockingly trim ingredient list. Made by sizzling curry paste in oil, then adding a can of pumpkin purée and coconut milk, this cozy soup is a celebration of simplicity, creating something that tastes far more complex than it was to make. For the best flavor, I like to use the Maesri brand curry paste, leaning on its warm intensity to lend the soup its depth, but the ubiquitous Thai Kitchen, sold in almost all grocery stores, is also nice, producing a gentle heat.
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. Read more: The 3-Ingredient Pumpkin Soup You’ll Fall For.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
1
1
2
1
Need to make a substitution?
Preparation
Transfer a couple of spoonfuls or so of one 13.5-oz. can unsweetened coconut milk, stirred well, to a small bowl and set aside for serving. Heat 1 Tbsp. unrefined coconut oil or other oil in a medium Dutch oven or other heavy pot over medium. Add 2 Tbsp. red curry paste and cook, stirring constantly, until fragrant, 2–3 minutes. Add one 15-oz. can pure pumpkin purée, remaining coconut milk in can, and 1½ cups water. Increase heat to high and bring soup to a simmer. Remove pot from heat. Taste soup and season with kosher salt if needed. Ladle into bowls and drizzle some reserved coconut milk into each bowl.