Curried pumpkin coconut soup

Easy & creamy with all the flavors of fall

I feel like pumpkin soup is usually hit or miss. Luckily, this one's a hit! It's not only scrumptious, but the super-easy ingredients cook up in one pot — gotta love that. The original recipe comes from one of my absolute favorite blogs, A Beautiful Mess, but I added some necessary salt and sugar — the keys to making this soup sing! 

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WHAT YOU'LL NEED
4 TBS olive oil
1 yellow onion, chopped
2 TBS minced garlic
6 tsp curry, toasted
1/8 to 1/4 tsp cumin
1 tsp sriracha
2 15-oz. cans pumpkin purée
2 15-oz. cans coconut milk
1 to 2 TBS brown sugar
1/4 tsp salt (or more, to taste)
3 to 4 TBS vegetable stock

WHAT YOU'LL DO
1. To toast the curry: Place in a small pan on the stove over a low flame, taking care not to burn. Once the curry becomes more fragrant, remove from heat (this should take just a couple minutes). 

2. In a pot, heat oil and sauté onion and garlic until tender. Stir in toasted curry, cumin, and sriracha. Add pumpkin, coconut milk, brown sugar, and salt. Mix until combined and heated through.

3. If desired, use an immersion blender to purée the soup. Add a few tablespoons of vegetable stock if desired to thin the soup.

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If you don't have an immersion blender, that's just fine. Even though this soup is especially delicious when it's velvety smooth, you can eat your heart out whether it's blended or not. Still, when blended, the texture is divine, and I found the soup didn't need any vegetable stock to thin it when it was hot off the stove. The leftovers, however, will look very thick — but the soup liquifies like crazy as you reheat it, so hold off adding extra stock until it's hot.