Thai Curried Pumpkin Soup

• 2 tablespoons oil
• 1 cup minced onions
• 1 tablespoon Red Curry Paste
• 1 tablespoon Fish Sauce
• 2 tablespoons brown sugar
• 1-14 1/2 oz can chicken* broth
• 1-13 1/2 oz can Coconut Milk
• 1-15 oz can packed pumpkin
• 1 tablespoon fresh lime juice

1. Heat oil in soup pot over medium-high heat. Add onions and stir-fry 2-3 minutes.
2. Add Curry Paste and Fish Sauce to onions. Stirring, cook until curry is dissolved. Add brown sugar and cook until onions are slightly caramelized. Pour 1/2 can of broth into pot and mix well.
3. Add remaining broth, Coconut Milk and pumpkin. Stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Mix in lime juice and serve. Garnish with chopped cilantro and/or pumpkin seeds if desired.

oil, onions, red curry, fish sauce, brown sugar, chicken, coconut milk, pumpkin, lime juice

Taken from www.epicurious.com/recipes/member/views/thai-curried-pumpkin-soup-50006851 (may not work)