5 ingredient Thai pumpkin soup

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5 ingredient Thai Pumpkin Soup

The Five

  • 3 tablespoons red curry paste
  • 4 cups of chicken broth
  • 30 ounces of pumpkin puree
  • 13 ounces of coconut milk, reserve 2-3 tablespoons
  • 1 red chili paper


Cilantro for garnish, Salt and Pepper to taste


  • In a saucepan, over medium-high heat, saute the curry paste for about one minute
  • Pour in the chicken broth and slowly mix in the pumpkin puree
  • Cook for 3-5 minutes.
  • Pour in the coconut milk, mix and let cook over low-medium heat for 3-5 minutes.
  • Drizzle with reserved coconut milk. Serve garnished with cilantro and thinly slice red chilis.

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