15 minute thai pumpkin soup

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro
  • 3 cloves Garlic
  • 2 15-ounce cans Pumpkin puree
  • 1/4 cup Scallions

• Canned Goods

  • 1 14-ounce can Coconut milk, light
  • 2 tsp Thai red curry paste
  • 2 cups Vegetable broth such as imagine no-chicken broth

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 2 tbsp Maple syrup or brown sugar
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Coconut oil

Found on healthyseasonalrecipes.com

Description

Directions

• Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown. Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.

Nutrition