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15-minute Thai Pumpkin Soup
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Description
A creamy coconut pumpkin soup with Thai-inspired flavours.
Ingredients
- 1 Tablespoon Canola Oil
- 4 Tablespoons Thai Red Curry Paste
- 2 cans (27 Oz. Size) Pumpkin Puree
- 4 cups Vegetable Stock
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Fish Sauce, Optional (omit If Vegetarian)
- Sriracha, To Taste
- 1 can (14 Oz. Size) Light Coconut Milk
- Chopped Fresh Cilantro And Pumpkin Seeds, For Garnish (optional)
Preparation
Heat oil in a large pot over medium-high heat. Add the curry paste and cook, stirring, for about a minute or until slightly darkened and aromatic. Stir in the pumpkin, stock, soy sauce, fish sauce and Sriracha and cook until soup comes to a simmer, about 5 minutes. Whisk in the coconut milk and cook, stirring occasionally, until hot, about 5 more minutes. Divide among serving bowls and garnish with cilantro and pumpkin seeds if desired.
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