Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons coconut oil
  • 3 cloves garlic, minced
  • 2 teaspoons Thai red curry paste
  • 2 cups vegetable broth such as Imagine No-chicken Broth
  • 2 15-ounce cans pumpkin puree
  • 1 14-ounce can light coconut milk
  • 2 tablespoons pure maple syrup, dark or amber or brown sugar
  • 2 tablespoons lime juice
  • 1 ¼ teaspoon salt
  • ¼ cup chopped cilantro
  • ¼ cup chopped scallions

Instruction

  • Heat oil in a large heavy-bottomed soup pot over medium-high heat. Add garlic, and cook, stirring until the garlic is fragrant but not starting to turn brown.
  • Stir in curry paste until hot and then immediately add broth to stop the garlic from toasting too much.
  • Add pumpkin, coconut milk, maple, lime juice and salt and whisk until smooth.
  • Increase heat to high and bring to a simmer, stirring often. Serve hot garnished with cilantro and scallions.