Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons Thai red curry paste
  • 1 L vegetable broth (4 cups)
  • 1 796ml can pumpkin purée (3 1/2 Cups)
  • 1/4 cup natural peanut butter
  • 1 cup coconut milk
  • 2 tablespoons soy sauce ((or to taste))
  • 2 tablespoons agave or maple syrup
  • 2 tablespoons Sriracha ((optional))
  • Lime, cilantro, coconut milk, or more Sriracha for garnish

Instruction

  • Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it’s heating up. After about 1 minute it will to stick to the pan and become fragrant.
  • Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha. Whisk well to combine. Cook until it's completely heated through.
  • Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.