Spicy Pumpkin Soup

Spicy Thai Pumpkin Soup

Only 5 ingredients!

Ingredients

1. 2 tablespoons red curry paste

2. 4 cups (32 oz) chicken or vegetable broth, low sodium

3. 2 15-oz. cans pumpkin puree (or 1.5 16-oz boxes)

4. 2 cup coconut or almond milk, unsweetened

5. 1 large red chili pepper sliced

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.

1. 
   

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

1. 
   

Ladle into bowls and garnish with sliced red chilis. Garnish with cilantro leaves if desired.