15oz can pumpkin
4 Tbs Thai red curry paste
15oz can light coconut milk
1) In a saucepan, whisk until smooth the vegetable broth, pumpkin and Thai red curry paste over medium-high heat. Bring to a simmer and cook for 3 minutes, stirring occasionally.
2) Add coconut milk and cook until hot, about 3 minutes. Salt to taste. Can be garnished with sliced red jalapeno or a cilantro leaf.
Review: I really don't like soup. However, I had a bit of Thai red curry paste leftover in the fridge that I wanted to use up, without resorting to remaking a recently tried recipe. Luckily, this didn't suck. It had a thicker texture, so it was filling. It wasn't spicy, but had a spicy flavor. The flavors melded together quite well, so there was no one predominate flavor, just a well blended, tasty soup.
Adapted from:
http://www.womenshealthmag.com/node/157636
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