- Thai Pumpkin Soup
Thai Pumpkin Soup
Meal Tags: Dinner, Lunch, Make-ahead, One-pot, Soup
Dietary Tags: Dairy-free, Egg-free, Gluten-free
- 2 15-ounce cans pumpkin puree
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1-2 Thai chilis, sliced
- Salt and freshly ground black pepper
- Fresh cilantro for serving
In a large Dutch oven or soup pot, combine the chicken broth, pumpkin puree, coconut milk, red curry paste, and Thai chilis. Stir well and bring the mixture to a boil over medium-high heat. Reduce the heat the heat to medium-low, cover, and simmer for 15 minutes. Season with salt and pepper.
Serve immediately with fresh cilantro or store in the refrigerator for up to 4 days.