This was just going to be a “3 Ingredient Pumpkin Soup” that I saw on Bon Appetit the other day. But then I thought… why not make it a bit more exciting? Like, I’ve got the 3 base ingredients I suppose. but why not make it a bit more substantial? So I added onions and gnocchi. There’s no need to make it that simple.
The three ingredients are: 1 can pumpkin puree, 1 can unsweetened coconut milk, and 2 tbsp red curry paste. And water, which they didn’t count.
I added garlic, onions, and gnocchi. I think you could sub vegetable broth for water to make it a bit more flavorful, too. But, even on it’s own, the base of the soup that’s just the three ingredients is delicious. Simple but effective!
I think this was lacking in a protein, and I’m not sure I would add a meat to it. Maybe some beans? But also maybe just serve it with a sandwich with protein on it. Or… hear me out… just have a meal that doesn’t have 57g of protein in it. Big Protein doesn’t want me to say it.
The only complaint I have with this soup is that if you are making it for one person, like I did, you’re going to have leftovers that last a while. Which is usually great. But the gnocchi gets so soft the longer it stays in the soup. Which is not ideal. So I think I could workshop a bit how to make this stretch better for one person. Maybe add the gnocchi with each serving? Or, just make it for a crowd!
On top of only using a few ingredients (most of which you use all of), this soup takes like 15 minutes to make. Which is a major win for a weeknight dinner!
We are entering the season of low lighting for baking photography. When I made this to eat at 6pm, there was sunlight but the sun was already too low in the sky to serve as good lighting. I’m going to need to start taking photos at exactly midday again. Which is only really a trouble for real food photos.
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PinIngredients
- 13.5-oz. can unsweetened coconut milk, stirred well
- 1 Tbsp. olive oil
- 1 onion
- 2 cloves garlic, diced
- 2 Tbsp. red curry paste
- 15-oz. can pure pumpkin purée
- 1 1/2 cups water (or broth)
- 16 oz. gnocchi
- Salt, to taste
Instructions
- Heat 1 Tbsp olive oil in a medium Dutch oven or other heavy pot over medium. Add garlic and 2 Tbsp. red curry paste and cook, stirring constantly, until fragrant, 2–3 minutes. Add in the diced onion and cook until soft.
- Add one 15-oz. can pure pumpkin purée, coconut milk, and 1½ cups water. Increase heat to high and bring soup to a simmer.
- Add in the gnocchi and cook for 3 more minutes. Remove pot from heat. Taste soup and season with salt if needed. Ladle into bowls and serve as desired.
Notes
From Bon Appetit