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Ingredients
- 4 shallots, minced
- 2 tsp unsalted butter
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 2 tbsp curry spice
- 2 tsp kosher salt
- 1 tsp chili sauce
- 2 (15-oz) cans pumpkin
- 3 1/2 cups water
- 2 cups reduced-sodium chicken broth
- 1 can unsweetened coconut milk (not low-fat)
Details
Preparation
Step 1
Sauté shallots in butter until they are softened. Add garlic cloves, ginger and curry spice. Stir in the kosher salt, water, pumpkin, broth and coconut milk. Simmer uncovered over low heat for 30 minutes.
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