4cups (32 oz) chicken or vegetable broth, low sodium
2 15-oz.cans pumpkin puree (or 1.5 16-oz boxes)
2 cup coconut or almond milk, unsweetened
1large red chili peppersliced
In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
Cook for about 3 minutes or until soup starts to bubble. Add the milk of choice and cook until hot, about 3 minutes.
Ladle into bowls and garnish with sliced red chilis. Garnish with cilantro leaves if desired
EVU Center also offers telemedicine for more convenient patient follow-up. Using secure video technology, telemedicine makes it possible for the doctors of EVU Center to provide the same quality care to patients that can’t travel to the office but need to stay in touch.