Servings 0
Ingredients
- 1 ½ tsp coconut or grapeseed oil
- 2 tbsp red onion (finely diced)
- 1 clove fresh garlic
- 2 tbsp yellow curry paste (Find this in the Asian specialties section of the store)
- 13.5 oz can light coconut milk
- 3 cups low sodium vegetable broth
- 30 oz organic pumpkin puree
- 1 small red chili seeded and finely chopped (or ½ tsp. dried red chili flakes)
- 1 tbsp fresh cilantro or parsley (chopped)
- sea salt (to taste)
Instructions
- Ina large saucepan, heat oil and sauté onion and garlic over medium low heat until translucent, taking care not to brown. Add chili.
- Add the curry paste and sauté until fragrant, about 3 minutes. Add the broth and the pumpkin and whisk together until well incorporated and creamy.
- Add the coconut milk and cook until mixture bubbles for a few minutes. Remove from head and garnish with a drizzle of coconut milk and fresh cilantro.