Thai Pumpkin Soup
Ingredients:
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4 cups chicken or vegetable broth (close to 32 ounces)
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2 tablespoons red curry paste
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2 cans of pumpkin puree (15 ounces each)
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13.5 ounces of canned coconut milk
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1 large red chili pepper (sliced)
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Optional- Cilantro as a garnish
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Directions:
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Cook curry paste for a minute then add pumpkin puree and broth.
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Heat until soup starts to bubble then add coconut milk and cook until hot
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Put in bowls and drizzle with a bit of leftover coconut milk. Then add the sliced red chili pepper on top. You can garnish with cilantro if you desire.
About the Contributor
McKenna Blay, Writer
McKenna Blay is a Ranger Post writer. She has been a part of this program for three years. McKenna Blay currently runs the Humans of LR and Take 5 columns. ...
