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