Easy Pumpkin Coconut Thai 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(optional)
• cilantro, and croutons for garnish if desired

Instructions

1. 1

   --- How To Make Pumpkin Coconut Thai Soup ---

2. 2

   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.

3. 3

   Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.

4. 4

   Serve into bowls and garnish with a drizzle of the coconut milk and sliced red chilis(optional). Garnish with croutons, and cilantro leaves if desired.

5. 5

   Note: you can always add sauteed onions to this soup, gives it a new dimension of flavor.