Thai Curry & Coconut Pumpkin


This easy, five-ingredient Thai Curry Soup with Pumpkin is made with creamy coconut milk and fragrant Thai spices.

Thai Red Curry PasteFull-fat coconut milkPure pumpkinChicken or vegetable    brothSalt and pepper


Step 1

Heat a medium stockpot over medium-high heat and spray with cooking spray. Add Thai red curry paste and gently heat.

Step 2

Whisk in the coconut milk and pumpkin. Whisk until smooth. Pour in chicken broth and continue to whisk until smooth.

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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