15 minute thai pumpkin curry soup
0
Ingredients
- ¼ cup chopped cilantro
- 1 14-ounce can light coconut milk
- 2 teaspoons coconut oil
- 2 teaspoons Thai red curry paste
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- 2 tablespoons pure maple syrup, dark or amber or brown sugar
- 2 15-ounce cans pumpkin puree
- ¼ cup chopped scallions
- 2 cups vegetable broth such as Imagine No-chicken Broth
Instructions
1. Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown. 2. Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much. 3. Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth. 4. Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.
Estimated Nutrition (per serving)
* These are rough estimates based on common ingredient values. Actual nutrition may vary.
21
Calories
0g
Protein
1g
Carbs
2g
Fat
0g
Fiber
Tips & Variations
Umami boosters
Use nutritional yeast, miso, or soy sauce to add depth to plant-based dishes.
Protein combinations
Combine grains with legumes for complete protein nutrition.
High heat
Wok cooking requires very high heat - get your pan smoking hot before adding ingredients.
Frequently Asked Questions
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