SPICY THAI
PUMPKIN
SOUP
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INGREDIENTS
Onion Garlic Red Curry Paste Canned Pumpkin Chicken Broth
Coconut Milk Fresh Lime Juice
Optional Garnishes:
chilis, cilantro, sour cream, scallions, siracha
SAUTE
Slice and chop onions. Saute for 5 minutes or until soft.
Add red curry paste.
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SIMMER
Add broth or stock and pumpkin puree. Stir to combine. Bring to simmer and turn down to low. Cook 10 minutes.
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BLEND
Use an immersion blender or add soup to a blender. Blend until smooth. Stir in coconut milk and lime juice.
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Tilted Brush Stroke
Enjoy!
GLUTEN FREE FALL RECIPES
Sweet Potato Kale Salad
Pumpkin Syrup
Maple Crème Brulee
Visit
www.peelwithzeal.com
for the full recipes