Thai Pumpkin Soup
- 1 Tbs Coconut Oil
- 2 Tbs Red Curry Paste
- 4 Cups Broth (chicken or veg)
- 2 15oz Cans of Pumpkin Puree
- 1 ¾ Cups Coconut Milk (one 13.5 oz can)
- Salt and Pepper to taste
In a large sauce pan, melt coconut over medium heat, incorporate red curry paste, then add rest of ingredients. Bring to boil stirring occasionally – cook time 10 minutes.