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Pumpkin coconut soup with caramelized pecans

Julia's Album
  • 30 minutes
  • Serves 6

INGREDIENTS

2 cups

pumpkin puree (from the can)

2 cups

water

1/3

to 1/2 cup coconut milk

1 tsp

(up to 2 teaspoons) red curry paste

3

or 4 tablespoons honey

1/4 tsp

or more cumin

salt

1/3 cup

Pecans

1 tbsp

Butter

1 tbsp

brown sugar