Thai Pumpkin Soup
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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.
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. ...