Vegan Thai Pumpkin Soup

Method

15 min prep

1. In a large pot, heat the coconut oil over medium heat.

2. Add the onion, garlic, and ginger. Cook until the onion is transparent.

3. Stir in the red curry paste and cook for 2 minutes.

4. Add the pumpkin puree, vegetable broth, coconut milk, and maple syrup. Bring to a simmer.

5. Reduce heat and cook for 20 minutes, stirring occasionally.

6. Season with salt to taste, garnish with pumpkin seeds, and serve hot.

Courses: Dairyfree, Quickeasy

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