Pumpkin Coconut Curry Soup

The first time I made this I ate it like a soup and then realized that it was very similar to the sauce that comes with my favorite thai dish which is usually listed on the menu as just “red curry”. I ditch the rice that it comes with and usually serve mine over mashed sweet potato (try it!) The second time I made this I added chicken and vegetables and ate it like thai takeout – it was delicious both ways!

Pumpkin Coconut Curry Soup or Thai Pumpkin Red Curry (Paleo)

1 can pumpkin puree
1 can’s-worth of chicken stock/broth
onion powder to taste
garlic powder to taste
salt and pepper to taste
2-3 tablespoons red curry paste (I like 3)
1  tablespoon lime juice
1/2 can coconut milk

Add everything except the lime juice and coconut milk to a sauce pan and bring to a boil, then reduce to simmer for 15 minutes. Add the lime juice, remove from heat and stir in the coconut milk. Enjoy as a soup or with  chicken and vegetables. I like to add a squirt of Sriracha as well!


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
February 2013
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