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5 Ingredient Thai Pumpkin Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Course: Soup , Dinner , Others
Cuisine: Vegetarian

Ingredients

  • 2 tablespoons red curry paste
  • 4 cups chicken or vegetable broth , about 32 ounces
  • 2 15 ounce cans pumpkin puree
  • 1 ¾ cup coconut milk , or a 13.5 ounce can, reserving 1 tablespoon
  • 1 large red chili pepper , sliced
  • Cilantro for garnish if desired

Instructions

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

Notes

  • adapted from The Instant Cook by Donna Hay