3-Ingredient Curry Pumpkin Soup

This dead simple, three-ingredient soup houses a wealth of flavor with a shockingly trim ingredient list. Made by sizzling curry paste in oil, then adding a can of pumpkin purée and coconut milk, this cozy soup is a celebration of simplicity, creating something that tastes far more complex than it was to make. For the best flavor, I like to use the Maesri brand curry paste, leaning on its warm intensity to lend the soup its depth, but the ubiquitous Thai Kitchen, sold in almost all grocery stores, is also nice, producing a gentle heat.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. Read more: The 3-Ingredient Pumpkin Soup You’ll Fall For.