Thai Pumpkin Soup

  • 4 cups chicken or vegetable broth (close to 32 ounces)

  • 2 tablespoons red curry paste

  • 2 cans of pumpkin puree (15 ounces each)

  • 13.5 ounces of canned coconut milk

  • 1 large red chili pepper (sliced)

      • Optional- Cilantro as a garnish


  1. Cook curry paste for a minute then add pumpkin puree and broth.

  2. Heat until soup starts to bubble then add coconut milk and cook until hot

  3. 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.