This recipe for pumpkin soup is smooth and creamy, offering a rich taste from pumpkin, coconut milk, and warm curry spices. Fresh roasted pumpkin in the fall enhances its sweetness and creates a velvety texture. However, when there isn’t enough time to roast a pumpkin, using canned pumpkin is a quick alternative that still delivers great results. This method allows the soup to be prepared in about half the time. On a busy fall evening, this is quite convenient. The ingredients for this pumpkin soup primarily come from pantry staples. What do you like to add to your pumpkin soup?
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Source: Love and Lemons, by Jeanine Donofrio