Thai Curried Pumpkin Soup

1. 1

   Heat oil in soup pot over medium-high heat. Add onions and stir-fry 2-3 minutes.

2. 2

   Add Curry Paste and Fish Sauce to onions. Stirring, cook until curry is dissolved. Add brown sugar and cook until onions are slightly caramelized. Pour 1/2 can of broth into pot and mix well.

3. 3

   Add remaining broth, Coconut Milk and pumpkin. Stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Mix in lime juice and serve. Garnish with chopped cilantro and/or pumpkin seeds if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.