Pumpkin Coconut Soup with Caramelized Pecans

Pumpkin Coconut Soup with Caramelized Pecans - savory pumpkin soup flavored with red curry paste, a small amount of honey, and cumin. Great recipe for Thanksgiving menu.

Course Soup

Cuisine American

Keyword pumpkin soup, Thai pumpkin soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 171kcal

Author Julia

Ingredients

Pumpkin soup:

2 cups pumpkin puree , from the can
2 cups water
½ cup coconut milk
1 teaspoon red curry paste , up to 2 teaspoons
4 tablespoons honey
¼ teaspoon cumin
salt

Caramelized pecans:

⅓ cup pecans
1 tablespoon Butter
1 tablespoon brown sugar

Instructions

How to make pumpkin coconut soup

In a large saucepan, combine pumpkin, water, and coconut milk on medium heat, and stir to combine.
Add ½ teaspoon of red curry paste, stir to combine.
Add honey.
Add ¼ teaspoon of cumin to the soup and season the soup with salt to achieve the desired saltiness. This step is very important: the soup should be generously seasoned with salt which will help bring out the rest of the flavors together.
Once you seasoned the soup with salt, you may add more red curry paste if desired, using ½ teaspoon.

How to caramelize pecans

Add butter and sugar to the frying pan on medium-high heat, add pecans. Cook for about 5 minutes, stirring, to coat the pecans until they caramelize. Place pecans on foil and let them cool. Chop them up and sprinkle over each serving of warm pumpkin soup.

Nutrition