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Thai Coconut Pumpkin Soup

Ingredients

  • 1 15 oz can pumpkin puree
  • 1 medium yellow onion
  • 1 large red pepper
  • 2 cups vegetable broth
  • 3 cloves garlic miced
  • 1 1/2 TBSP ginger
  • 1 TBSP red curry paste
  • 1/3 cup lime juice
  • 1 15 oz can coconut milk
  • Cilantro optional

Instructions

  • Chop pepper and onion
  • Add all ingredients except lime juice and coconut milk to slow cooker
  • Cook on low 8-10 hours
  • Add coconut milk and lime juice
  • Puree in blender
  • Serve warm
  • Garnish with cilantro