5 Ingredient Thai Pumpkin Soup

By vealam

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

Details

Servings 4
Cooking time 10mins
Adapted from foodiecrush.com

Preparation

Step 1

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.
Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.

adapted from The Instant Cook by Donna Hay