Makes 4 servings
Tis the season...the Fall season that is.
Ingredients
- 15 ounces canned pumpkin (just pumpkin and not pumpkin pie filling)
- 2 tablespoons red curry paste
- 1 cup coconut milk
- 1 cup water
- 4 teaspoons pumpkin seeds, dried
- 1 teaspoon olive oil
- Salt & pepper
Directions
- Put pumpkin, curry paste, coconut milk and water in a pot
- Stir to mix well and heat until simmering
- Season to taste with salt and pepper
- Meanwhile, heat pumpkin seeds and oil in a non-stick pan until slightly brown and season with salt
- Serve soup topped with some of the seeds on top