It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
Each fall the first crimson-hued leaf drops to the ground, declaring the start of Pumpkin Season. And suddenly the perennial darling is everywhere. Pumpkin bread, pumpkin spice lattes, babies in pumpkin costumes, the list goes on. This year we’re declaring our favorite: a comforting curry pumpkin soup that comes together with just three ingredients.
A three-ingredient soup may sound like a hack job, but think again. Each element—pumpkin purée, curry paste, and coconut milk—brings its own strength, creating a flavor that’s as cozy as a vintage sweater. Start by heating oil in a pot. Any type works, but I like to use unrefined coconut oil for a tropical fruitiness. From there, add a dollop of red curry paste. For a gentle warmth, turn to a jar of Thai Kitchen. To level up the spice, grab a can of Maesri, our Test Kitchen’s go-to brand.
Cook the paste until it deepens to a sun-baked terra-cotta hue and is fragrant enough to tickle your nose. This step unleashes the nuances so you can taste every ingredient, like chiles, shallots, and lemongrass—none of which you had to prep yourself. Next, dump in cans of pumpkin purée and coconut milk, add some water, and let it all simmer. Taste and add salt if needed. That’s it. You’ve just made soup in 15 minutes. And a really good one at that!
Feel free to gussy it up. I like to reserve a few spoonfuls of coconut milk from the can to swirl on top. (Once a food stylist, always a food stylist.) You could stir in baby spinach or top with cilantro or mint. For a hit of protein, poach a handful of shrimp in the simmering pot. However you serve it, this soup is bound to be an annual favorite, a nourishing bowl you can pull off even on the busiest fall night.
