Pumpkin Soup with Coconut & Curry

By tammy1365

Ingredients

• 1 can (15 oz.) pure pumpkin1 can (15 oz.) light coconut milk1 3/4 cups chicken stock3 tbsp. finely chopped shallots1 tbsp. plus 1 1/2 tsp. red curry pastetoasted sesame oil, sliced scallions, and toasted sesame seeds, for serving

Preparation

Step 1

PreparationBlend: In a blender, puree the first 5 ingredients.Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.Serve: Drizzle the soup with sesame oil. Top with scallions and sesame seeds.