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CREAMY THAI PUMPKIN SOUP Recipe

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This recipe for CREAMY THAI PUMPKIN SOUP is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 MAGGI Vegetable Flavor Bouillon Cube
2 cups hot water
3 tablespoons vegetable oil
½ cup chopped yellow onion
3 cloves garlic, minced
1 Tbsp freshly grated ginger
2 Tbsp plus 1 tsp thai red curry paste
½ teaspoon salt
1 can (15 oz) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
1½ cups unsweetened coconut milk
1 lime, juiced
Fresh cilantro (optional)
Lime wedges (optional)


Step 1
Combine bouillon cube with water in medium bowl or liquid measuring cup; mix until combined. Set aside.

Step 2
Sauté onion, garlic & ginger with oil in medium sauté pan over medium heat until onion is translucent. Add curry paste & salt. Cook 2-3 min. Stir in bouillon & pumpkin; bring mixture to a simmer over medium heat. Turn heat down to low; let simmer for 15 min.

Step 3
Stir in coconut milk, lime juice & evaporated milk; turn off heat. Let mixture cool for 5 min. If desired, purée mixture in blender; return it to pan to be warmed before serving. Use fresh cilantro & lime wedges as optional garnish

Directions:
Directions:

 

 

 

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