Project Description

5 Ingredient Thai Pumpkin Soup

Ingredients

  • 2 tablespoons red curry paste
  • 4 cups chicken or vegetable broth about 32 ounces
  • 2 15 ounce cans pumpkin puree
  • 1 3/4 cup coconut milk or a 13.5 ounce can, reserving 1 tablespoon
  • 1 large red chili pepper sliced
  • cilantro for garnish if desired

Directions

  1. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
  2. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
  3. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.

Recipe courtesy of Foodie Crush