Name: Thai Pumpkin Soup
Prep time: 10 s
Cook time: 30 s
Total time: 40 s
Yield: 5
Ingredients: 2 tablespoons olive oil; 3 cloves garlicminced; 1 tablespoon fresh gingergrated; 2 tablespoons red curry paste; 2 1/2 cups low sodium vegetable broth; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground turmeric; 2 teaspoons fish sauce; 2 redorange or yellow bell peppersthinly sliced; 1/2 (8-ounce) package rice noodles; 3/4 cup full-fat coconut milk; Juice of half of a lime; Fresh cilantro for garnish; Cashews for garnish

MAKE IT

Step 1

In a large soup pot, heat the olive oil. Add garlic, ginger and curry paste and stir together and simmer for 1-2 minutes to allow for the flavors to come together.

Step 2

Add vegetable broth and pumpkin puree. Stir together with salt, pepper, turmeric and fish sauce and bring to a boil.* Add peppers. Reduce the heat to low and simmer for 10 minutes stirring occasionally.