Thai Pumpkin Soup
By á-6416
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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
Details
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.
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