Thai Curry Pumpkin Soup

• 4 garlic cloves, minced
• 2 (15 ounce) cans pumpkin puree
• 4 cups chicken broth
• 3 tablespoons honey
• 1 teaspoon Thai red curry paste
• 12 cup packed fresh cilantro leaves, divided
• 1 cup light coconut milk
• 1 tablespoon fresh lime juice

1. In a large saucepan, whisk together garlic, pumpkin, broth, honey and curry paste.
2. Bring to a simmer over medium-low heat.
3. Reduce heat and simmer, stirring occasionally for 5 minutes to blend the flavors.
4. Whisk in half the cilantro, the coconut milk and lime juice.
5. Simmer for 1-2 minutes until heated through.
6. Serve sprinkled with remaining cilantro.

garlic, pumpkin puree, chicken broth, honey, red curry, cilantro, light coconut milk, lime juice

Taken from www.food.com/recipe/thai-curry-pumpkin-soup-500554 (may not work)