LUNCH & DINNER
KEY INGREDIENTS
INGREDIENTS
- ●2 tablespoons olive oil
- ●3 cloves garlic, minced
- ●1 tablespoon fresh ginger, grated
- ●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 red, orange or yellow bell peppers, thinly 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.
Step 3
Add in the noodles and cook for an additional 10 minutes until tender. Finally stir in the coconut milk and lime juice.
Step 4
Remove from heat, garnish with fresh cilantro, and cashews and enjoy!
Step 5
*At this point you can use an immersion blender for an even creamier, smooth soup consistency.
Everybody Needs a Little Inspiration
Don't miss irresistible recipes, exciting news and sweet surprises.
