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
Instructions
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
