Thai Pumpkin Coconut Soup

Ingredients

• 1 can Pumpkin puree
• 1 can Coconut milk
• 2 cups Vegetable broth
• 1 tbsp Red curry paste
• 1 tbsp Brown sugar
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1/4 cup Cilantro

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 can pumpkin puree, the 1 can coconut milk, the 2 cups vegetable broth, and the 1 tbsp red curry paste.
2. 2Place the pot over medium heat and bring the mixture to a gentle simmer, about 180°F (82°C). Stir continuously until the 1 tbsp red curry paste is fully dissolved and no lumps remain, which should take about 2-3 minutes.
3. 3Stir in the 1 tbsp brown sugar and the 1 tbsp fish sauce until they are completely blended into the soup.
4. 4Reduce the heat to low, cover the pot, and let the soup simmer gently for 10 minutes, allowing the flavors to meld. The soup should be steaming and fragrant.
5. 5Remove the pot from the heat and stir in the 1 tbsp lime juice.
6. 6Ladle the hot soup into bowls. Garnish each serving with the 1/4 cup cilantro and serve immediately.

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