Pumpkin Thai Curry Soup
A deliciously quick meal full of flavor and nutrients made in just 5 minutes in a blender, this pumpkin Thai curry soup will make a great weeknight meal!
- 1 cup bone broth
- 1 can organic coconut milk
- 1 jar thai red curry paste
- 1 1/4 cup Pumpkin puree
- fresh cilantro optional for garnish
- dash sesame seeds optional for garnish
Put all ingredients in a blender. Blend on soup mode or for 1 minute, making sure everything is combined
Pour into bowls and garnish with fresh cilantro and sesame seeds
Want a little thicker soup? Add more pumpkin puree.
Want a thinner, brothier soup? Add more bone broth.
Want more veggies? Sub 1/2 the coconut milk for steamed cauliflower
Want some extra veggies or meat? Try sauteeing italian sausage or charring brocoli to serve on top with the cilantro leaves and sesame seeds.