5 Ingredient Thai pumpkin soup

 5IngredientThaiPumpkinSoup

Dinner tonight , October 7, 2016
Dinner tonight, October 28, 2015
Delicious and fulfilling , serve with some nice bread
NOW WITH HAPPY PLANNER RECIPE DOWNOLAD
4 servings
  • 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
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. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.

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