It’s cold outside here in western Colorado, perfect weather for soup. I love soup but many recipes require more time to prepare. This recipe is perfect for adding to any menu at the last minute.
This recipe for pumpkin soup has only four ingredients and it takes less than five minutes to assemble. Add ten minutes for heating and you have a delicious addition to the menu.
- 1 can pumpkin (or about 2 cups pureed fresh pumpkin)
- 1 can coconut milk
- 1 can chicken or vegetable broth (about 2 cups)
- 2 TBSP Thai chili paste (1/2 jar)
Combine all ingredients in a sauce pan. Stir to blend. Heat until hot.
Serve garnished with pumpkin seeds. Serves 4
(This recipe is gluten and dairy free!)
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