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Coconut & Curry Pumpkin Soup

Camilla
  • 17 minutes
  • Serves 6

INGREDIENTS

1

Cilantro, leaves

1

Lime, wedges

2

Limes, zest and juice of medium

1 28 ounce can

Pumpkin puree

1 14 ounce can

Coconut milk, light unsweetened

1 1/2 tbsp

Thai red curry paste

1 3/4 cups

Vegetable broth

2 tbsp

Brown sugar or agave nectar, packed light

1

Sriracha

1 tbsp

Coconut oil or vegetable oil, virgin

1

Flake coconut, toasted

1

Pumpkin seeds, roasted white or green