Simple Thai Pumpkin Soup

Ingredients

• Curry paste

  2 tbsp or 30g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. In a large saucepan over medium heat, cook the curry paste for about 1 minute or until paste becomes fragrant.
2. Stir in broth and pumpkin. Cook for about 3 minutes or until soup starts to bubble.
3. Add most of the coconut milk, saving a small amount for garnish. Cook until hot, about 3 minutes.
4. Ladle into bowls, and garnish with a drizzle of coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.