Onion Garlic Red Curry Paste Canned Pumpkin Chicken Broth
Coconut Milk Fresh Lime Juice
chilis, cilantro, sour cream, scallions, sriracha
Slice and chop onions. Saute for 5 minutes or until soft.
Add red curry paste.
Add broth or stock and pumpkin puree. Stir to combine. Bring to simmer and turn down to low. Cook 10 minutes.
Use an immersion blender or add soup to a blender. Blend until smooth. Stir in coconut milk and lime juice.
Tilted Brush Stroke
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