Recipe Name Curried Coconut Pumpkin Soup Submitted by embrandon Recipe Description The perfect fall/winter soup when fresh pumpkin is plentiful. Quantity 3 Quantity Unit bowls Prep Time (minutes) 25 Cook Time (minutes) 20 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 2 tablespoons oil, canola 1 cup, chopped Onion, chopped 1 tablespoon Curry Paste, Patak 2 tablespoons brown sugar 2 cups Vegetable broth 1 can (15 oz) coconut milk, canned, low fat 2 cups (1" cubes) raw pumpkin (boiled, drained without salt) 1 tablespoon Lime juice, raw - or 1 TBSP Steps Sequence Step 1 Puree pumpkin with 1/2 vegetable broth in a blender and set aside. 2 Heat oil in a soup pot over med-high heat. Add onion and stir fry for 2-3 minutes. 3 Add curry paste and 1 Tbl. of fish sauce to onions. Stirring, cook until paste is dissolved. Add brown sugar and cook until onions are slightly caramelized. Pour remaining broth into pot and mix well.