4 Servings 10 min Cook
2 Tbsp Curry Paste
4 Cup Vegetable Broth
1 Cup Pumpkin
1 Cup Coconut Milk
1 Pepper Red Peppers
1 Tbsp Fresh Cilantro
In a large saucepan over medium heat, cook the curry paste for about 1 minute or until paste becomes fragrant.
Stir in broth and pumpkin.
Cook for about 3 minutes or until soup starts to bubble.
Add most of the coconut milk, saving a small amount for garnish.
Cook until hot, about 3 minutes.
Ladle into bowls, and garnish with a drizzle of coconut milk and sliced red chilis.
Garnish with cilantro leaves if desired.