Kid-friendly Pumpkin Curry Soup

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Having a food blog and a young child means a lot of people ask what I feed my son. It isn’t always easy, but both of us are learning about what works and what doesn’t.

My son goes to daycare, where he is fed breakfast, lunch, and snacks, but we began our food education at home when he was just starting on solids. We disregarded baby food from the grocery store, instead choosing to make our own. Baby food sounds daunting for a lot of people, but it’s probably the easiest food you can ever make, short of pouring cereal into a bowl. All you have to do is cook a fruit or veg until it’s soft, then mash it. Anyway, I like to think that this is one of the reasons my son loves green beans, peas, and broccoli, all things most kids freak out about.

There have been successes and flops over the years of course – he loves risotto, and will eat quiche if you call it pie, but insists on removing specks of onion from tomato sauce and won’t even consider salad. Anything he can eat with chopsticks is a hit. Beans can go either way. I was thinking soup would be a flop, because we couldn’t get him to even try it. Until now, because it turns out there is a secret trick to getting kids to eat soup.

Breadsticks.

Or in our case, buttered toast strips. Either way, something dippable. Once they’ve gotten a taste via the bread, it’s an easier transition to the spoon. Of course, this can backfire in a way. After I served him a different kind of soup the other day, he proclaimed, “I only like orange soup!”

Go figure.

Notoriously hard to photograph soup

One reason I like this soup is that it comes together very quickly, making it the perfect recipe for a busy weeknight. You could start out with a mirepoix but then you’d just have to blend everything later, so why bother? However, if you’re looking to add some bulk, I’d add some parboiled potatoes and puree at the end, or not.

Kid-friendly Pumpkin Curry Soup

Pumpkin soup with mild curry flavors

Author : Megan Myers

5 from 1 vote

Print Pin Recipe Review

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 222 kcal

Ingredients

  

1/2x1x2x3x

• 1 can coconut milk
• 2 teaspoons red curry paste, see headnote
• 2 cups or 1 15-ounce can pureed pumpkin
• 1 cup vegetable broth
• Salt

Instructions

• In a saucepan over medium heat, combine the curry paste and half the coconut milk. Whisk until paste is fully incorporated. Stir in the rest of the coconut milk, pumpkin, and broth, and bring to a boil. Reduce heat and simmer for about 20 minutes. Add salt to taste and serve.

Notes

For the red curry paste: Use more if you like, but I recommend adding it at the end, unless you know your family’s spice tolerance. Note that different brands or recipes of curry paste will be different spice levels, so use your discretion.

Nutrition

Calories: 222 kcalCarbohydrates: 9 gProtein: 3 gFat: 21 gSaturated Fat: 19 gSodium: 384 mgFiber: 1 gSugar: 3 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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