Thai Pumpkin Soup

 

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

 

Instructions

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. 

source Foodie Crush