Pumpkin Coconut Curry Soup
Author: Epicurean Narrative
Prep time:
Cook time:
Total time:
Serves: 6
- Coconut oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tbsp of minced Ginger
- 1 qt. Of vegetable broth
- 2 cans of pumpkin
- 1 cup of organic coconut milk
- 1 tsp. Of Thai curry paste
- ½ cup of organic peanut butter
- Salt to taste
- Optional: 4 Sugar Pie Pumpkins, seeded (for bowls)
- In a skillet saute shallot and garlic with coconut oil.
- In a large pot, add vegetable broth pumpkin, and coconut milk and bring it to a light boil and then simmer.
- Add Thai Curry paste, peanut butter, simmer for 10 minutes
- Add to salt to taste
Recipe by Epicurean Narrative at https://epicureannarrative.com/pumpkin-coconut-curry-soup/
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