YIELD
8 cups

INGREDIENTS

Add all Savory items to cart


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 curry, fish sauce and water to make a paste. Stir paste into onions and cook for 1 min. or until fragrant. Add pumpkin puree and stir until combined. Add stock and stir to combine. Bring to a boil, add lime leaves, then reduce heat and simmer for 20 min. Add coconut milk and simmer for 10 more min. Remove lime leaves before serving.



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

27
3.8oz  
$5.05
58
2 Cup Bag  
Net 0.50oz
$10.65

Recipe Reviews