THAI PUMPKIN & COCONUT SOUP

This easy Thai pumpkin and coconut soup with red curry is spicy, fragrant and packed with comforting flavors that makes it perfect for a cold night. You can substitute the pumpkin for any squash really and also yams or sweet potatoes if you want. The best part is that this is a soup for everyone, the vegans, vegetarians, and also satisfying to the carnivores.

INGREDIENTS

• 2 tablespoons red curry paste

• 1 tablespoon coconut oil

• 4 cups vegetable broth about 32 ounces

• 2 -15 ounce cans pumpkin puree

• 1 -13.5 ounce can of coconut milk, reserving 4 tablespoons

• 1 large red chili pepper sliced

• Cilantro for garnish if desired

• Chopped nuts for garnishing

• Lime wedges for serving

• Salt & Pepper to taste

INSTRUCTIONS

• In a large saucepan over medium heat coconut oil.

• Saute 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 4 bowls and garnish with sliced red chilies, reserved coconut milk, peanuts and cilantro.

• Season with salt and pepper if required

• Serve with lime wedges

Comments

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