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
- 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.
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Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
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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