15-Minute Thai Pumpkin Soup

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   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.

* Per serving · 4 servings · Values may vary.

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