Easy Pumpkin Coconut Thai Soup

Pumpkin Coconut Thai Soup Ingredients

2 tablespoons red curry paste4 cups chicken or vegetable broth about 32 ounces2 15 ounce cans pumpkin puree1 3/4 cup coconut milk or a 13.5 ounce can, reserving 1 tablespoon1 large red chili pepper sliced(optional)cilantro, and croutons for garnish if desired

How To Make Pumpkin Coconut Thai Soup

In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.Serve into bowls and garnish with a drizzle of the coconut milk and sliced red chilis(optional). Garnish with croutons, and cilantro leaves if desired.Note: you can always add sauteed onions to this soup, gives it a new dimension of flavor.