Thai Curry
& Coconut
Pumpkin
Soup
Soup
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This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk and fragrant Thai spices.
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–
Thai Red Curry Paste
–
Full-fat coconut milk
–
Pure pumpkin
–
Chicken or vegetable
broth
–
Salt and pepper
Ingredients:
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Step 1
Step 1
Heat a medium stockpot over medium-high heat and spray with cooking spray. Add Thai red curry paste and gently heat.
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Step 2
Step 2
Whisk in the coconut milk and pumpkin. Whisk until smooth. Pour in chicken broth and continue to whisk until smooth.
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Step 3
Step 3
Heat on high until it comes to a light boil then reduce to low. Simmer for 10 minutes. Season with salt and pepper to taste before serving.
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See more recipes at: www.thelemonbowl.com
See more recipes at: www.thelemonbowl.com
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