Thai Pumpkin Soup

By á-6416

Ingredients

• 13.5 ounces coconut milk
• 13.5 ounces vegetable broth
• 2 cloves garlic, minced
• 2 teaspoons ginger, grated
• 0.25 cups peanut butter
• 1 teaspoon salt
• 3 teaspoons curry paste
• 15 ounces pumpkin

Preparation

Step 1

Combine coconut milk and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then turn down heat to medium. Add remaining ingredients: garlic, ginger, peanut butter, salt, curry paste, and pumpkin. Cook for 15 minutes, stirring occasionally. Remove from heat and enjoy.
Freezing Directions:

Prepare as directed above and allow to cool. Place in a gallon freezer bag, label, and freeze. To Serve: Thaw. Microwave 1-2 minutes, or until warm.