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 Paste – Full-fat coconut milk – Pure pumpkin – Chicken or vegetable broth –Salt and pepper
Heat a medium stockpot over medium-high heat and spray with cooking spray. Add Thai red curry paste and gently heat.
Whisk in the coconut milk and pumpkin. Whisk until smooth. Pour in chicken broth and continue to whisk until smooth.
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.
See more recipes at: www.thelemonbowl.com
Get this recipe now!