Thai Pumpkin Soup Recipe

INGREDIENTS

2 tablespoons red curry paste
2 cups chicken broth or vegetable broth
1 (14 ounce) can coconut milk
2 (15 ounce) cans pumpkin puree or 4 cups homemade pumpkin puree
2 tablespoons fish sauce or soy sauce
2 tablespoons palm sugar or brown sugar
2 tablespoons lime juice (~1 lime)

DIRECTIONS

1. Heat a large saucepan over medium heat, add the curry paste and cook, stirring, until fragrant, about a minute.
2. Add the broth, coconut milk, pumpkin puree, fish sauce, palm sugar and lime juice, bring to a boil, reduce the heat and let simmer for 5 minutes.

Source : Closet Cooking