Sunday, October 31, 2010

Pumpkin Curry Coconut Soup

In a large pot on medium heat melt:
1/4 cup coconut oil

1 small yellow onion, chopped
2 cloves garlic, minced

Cook until onion is translucent then add:
2-3 tablespoons red curry paste

Cook until well combined and fragrant then add:
1 28 oz can pumpkin puree
1 14 oz can coconut milk

Rinse each can out with water and add water to pot (approx 2 cups). Stir in:
2 teaspoons low sodium chicken broth paste

Use an immersion blender to remove all chunks and then heat through over medium heat, stirring often.

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