Simple Thai Pumpkin Soup

Ingredients

• Curry paste

  ¼ tbsp or 4g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Pumpkin

  Canned, without salt

  ⅛ cup or 31g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅛ cup or 28g

• Red peppers

  Hot chili, raw

  ⅛ pepper or 6g

• Fresh cilantro

  Coriander leaves, raw

  ⅛ tbsp or 0.1g

Directions

1. In a large saucepan over medium heat, cook the curry paste for about 1 minute or until paste becomes fragrant.
2. Stir in broth and pumpkin. Cook for about 3 minutes or until soup starts to bubble.
3. Add most of the coconut milk, saving a small amount for garnish. Cook until hot, about 3 minutes.
4. Ladle into bowls, and garnish with a drizzle of coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.