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Thai Pumpkin Soup
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Test Kitchen Approved Recipe

YIELD
8 cups

INGREDIENTS


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DIRECTIONS

Heat oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 to 6 min. In a small bowl, mix together Red Thai Curry, fish sauce, and water to make a paste. Stir paste into onions and cook for 1 min., or until fragrant. Add pumpkin puree, brown sugar and stock. Stir until combined. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk (reserving 2 to 3 Tbsp. for drizzling) and simmer for 10 more min. Remove lime leaves before serving with cilantro and a drizzle of coconut milk.



SERVING SUGGESTIONS

Top with cilantro and a dash of fish sauce, if desired. Make the soup a little heartier by serving it over cooked white or brown rice.

THANKS TO
Matt Wallington

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

36
3.8oz  
$5.05
74
0.50oz Bag  
Net 0.50oz
$10.65

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