Exotic Pumpkin Coconut Soup
Author: Denise Costello
Your guests will be impressed with this one! Serves 8
Ingredients
- 2 15-oz cans pumpkin
- 4 cups So Original Coconut milk (90 calories) or 2 14-oz cans coconut milk (it’s more expensive)
- 2 tsp (or more) Green Thai curry paste (in the Asian section)
- ½ cup water
- 1 tsp fine grain sea salt (or to taste)
- Savory Pumpkin Seeds
Instructions
- Add the coconut milk and curry paste a medium saucepan and bring to a simmer. Remove from heat, add canned pumpkin. Mix with a wire whisk until blended.
- Add water until the soup is the consistency you prefer. Return the pan to the heat and bring up to a simmer; add salt and more curry paste, if you like.
- Serving: Top with savory pumpkin seeds and sprinkle with unsweetened coconut.