5-Ingredient Pumpkin Curry Soup

Diets

Vegan
Gluten free
Paleo

Ingredients

Produce
- 2 Green onions
- 1 (30-ounce can Pumpkin, Pure

Canned Goods
- 4 cups Chicken or vegetable broth
- 1 (13.5-ounce can Coconut milk, full-fat
- 2 tbsp Red curry paste

Time
Prepare: 5M
Cook: 5H
Total: 5H 5M

Found on godairyfree.org

Description

Red curry paste is the secret weapon in this recipe. This marvelous ingredient packs authentic curry flavor into this soup. It’s light and healthy, yet tastes like it’s dripping in butter and cream. Pumpkin is loaded with Vitamins A & C — feel free to eat seconds or thirds!

Ingredients

1 (30-ounce) can pure pumpkin
2 tablespoons red curry paste (I use gluten-free)
1 (13.5-ounce) can full-fat coconut milk
4 cups chicken or vegetable broth
2 green onions, sliced (green parts only), for garnish

Directions

Use a 6-quart slow cooker. Add the canned pumpkin to the insert, then the curry paste, coconut milk, and broth.
Cover and cook on Low for 5 to 6 hours or on High for about 3 hours.
Stir well and serve in a wide-mouthed bowl with a sprinkling of green onion slices.

Serves: 6 servings
Prepare: 5 mins
Cook Time: 5 hours
TotalTime: 5 hours 5 mins

godairyfree.org

405 0 2017-06-18 11:17:28

Title:	5-Ingredient Pumpkin Curry Soup in a Slow Cooker
Descrition:	This easy Thai-inspired pumpkin curry soup recipe takes just 5 minutes to prepare! Naturally dairy-free, vegan, gluten-free. From Stephanie O'Dea.

5-Ingredient Pumpkin Curry Soup