Directions
1
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.
2
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.
3
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 teaspoons coconut oil
3 cloves garlic (minced)
3 teaspoons Thai red curry paste
2 cups vegetable (or chicken) broth
2 15oz cans pumpkin puree
1 14oz can light coconut milk
1 lime (juice)
1 ¼ teaspoon salt
¼ cup chopped cilantro (optional garnish)
Nutrition Facts
2 servings
Serving size
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
2 teaspoons coconut oil
3 cloves garlic (minced)
3 teaspoons Thai red curry paste
2 cups vegetable (or chicken) broth
2 15oz cans pumpkin puree
1 14oz can light coconut milk
1 lime (juice)
1 ¼ teaspoon salt
¼ cup chopped cilantro (optional garnish)