Pumpkin Curry Soup

Name: Pumpkin Curry Soup
Yield: 1 servings
Ingredients: 1 1/2 tsp red curry paste (add more if desired); 1/2 tsp cinnamon; 3/4 tsp ginger (finely minced); 1/2 cup vegetable broth (can substitute chicken broth); 3/4 cup pumpkin (canned, not pumpkin pie filling); 3/4 cup coconut milk; salt and pepper (to taste); yogurt or cilantro (optional garnish)

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This is a fun blend of flavors that is sure to please!

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Servings

1 Serving

Cal

300 kcal

Protein

Carbs

Fat

31g

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No. of Servings

Ingredients

1.5 tsp red curry paste (add more if desired)
0.5 tsp cinnamon
0.75 tsp ginger (finely minced)
0.5 cup vegetable broth (can substitute chicken broth)
0.75 cup pumpkin (canned, not pumpkin pie filling)
0.75 cup coconut milk
salt and pepper (to taste)
yogurt or cilantro (optional garnish)

Instructions

Place ginger, cinnamon, and curry into a large pot and stir. Add coconut milk, pumpkin, and broth and blend well.
Cook over med. heat until simmering. Season with salt and pepper.
Spoon into bowls and top with yogurt and cilantro. (great to freeze too).