15-Minute Thai Pumpkin Soup
- 1 Tablespoon Canola Oil
- 4 Tablespoons Thai Red Curry Paste
- 2 cans (27 Oz. Size) Pumpkin Puree
- 4 cups Vegetable Stock
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Fish Sauce, Optional (omit If Vegetarian)
- Sriracha, To Taste
- 1 can (14 Oz. Size) Light Coconut Milk
- Chopped Fresh Cilantro And Pumpkin Seeds, For Garnish (optional)
- Heat oil in a large pot over medium-high heat. Add the curry paste and cook, stirring, for about a minute or until slightly darkened and aromatic. Stir in the pumpkin, stock, soy sauce, fish sauce and Sriracha and cook until soup comes to a simmer, about 5 minutes. Whisk in the coconut milk and cook, stirring occasionally, until hot, about 5 more minutes. Divide among serving bowls and garnish with cilantro and pumpkin seeds if desired.
canola oil, red curry, vegetable stock, soy sauce, fish sauce, sriracha, light coconut milk, fresh cilantro
Taken from tastykitchen.com/recipes/soups/15-minute-thai-pumpkin-soup/ (may not work)