Thursday, October 8, 2009

Cocunut-Red Curry Pumpkin Soup

This is dairy free and gluten free inspired


3 Cups Chicken broth
1 (15oz) can pumpkin
2 t chili sauce with garlic
t salt
1/8 t curry powder
1 c light coconut milk
1 T fresh lime juice
Chopped fresh cilantro


Combine first 5 ingredients in the medium saucepan, stirring until smooth. Bring to boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls and sprinkle with cilantro.

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