Directions
Heat coconut oil in a large pot on medium heat. Once the oil is heated through, add the minced garlic and saute for a few minutes. Add the Thai red curry paste and fry for a a minute.
Add in the rest of the ingredients (broth, pumpkin puree, light coconut milk, lime juice, and salt) and bring to a boil. Once boiling, turn down heat to medium low and let simmer for about 15 minutes.
Once the soup is nice and thick, you can turn off the heat and taste for salt. If you want a thinner consistency, add more broth to your soup. Garnish with cilantro (optional) and enjoy!
Ingredients
2 servings
8 cups
- Amount per serving
- Calories95
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 3g15%
- Trans Fat 0g
- Sodium 521mg23%
- Total Carbohydrate 14g6%
- Dietary Fiber 4g15%
- Total Sugars 5g
- Protein 1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat coconut oil in a large pot on medium heat. Once the oil is heated through, add the minced garlic and saute for a few minutes. Add the Thai red curry paste and fry for a a minute.
Add in the rest of the ingredients (broth, pumpkin puree, light coconut milk, lime juice, and salt) and bring to a boil. Once boiling, turn down heat to medium low and let simmer for about 15 minutes.
Once the soup is nice and thick, you can turn off the heat and taste for salt. If you want a thinner consistency, add more broth to your soup. Garnish with cilantro (optional) and enjoy!