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.
Servings 6 servings
- 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
- ⅓ cup pecans
- 1 tablespoon Butter
- 1 tablespoon brown sugar
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 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.
Calories: 171kcal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 239mg | Fiber: 2g | Sugar: 16g | Vitamin A: 12900IU | Vitamin C: 3.6mg | Calcium: 31mg | Iron: 2mg