5 Ingredient Thai Pumpkin Soup
Ingredients
The soup
-
2
tablespoons
red curry paste
-
4
cups
chicken or vegetable broth
-
2
15 ounce cans
pumpkin puree
-
1 ¾
cups
coconut milk
-
1
large
red chili pepper
For garnish
Instructions
- In a large saucepan, cook the red curry paste over medium heat until fragrant.
- Add the broth and pumpkin puree, stirring to combine.
- Cook for about 3 minutes until the soup starts to bubble.
- Stir in the coconut milk and heat until hot, about 3 minutes.
- Ladle the soup into bowls and garnish with reserved coconut milk, sliced red chili, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
6g
Sodium
800mg
Cholesterol
0mg
You might also like