1/2 teaspoon Coconut Oil Or Extra Virgin Olive Oil
0.38 cup Chopped Sweet Yellow Onion About 1 Medium
3/4 Cloves garlic minced
1/4 tablespoon Minced Fresh Ginger
1.50 tablespoon Thai Red Curry Paste
1/2-3/4 cup Low Sodium Vegetable Broth Or Low Sodium Chicken Broth If The Soup Being Vegetarian Is Not A Concern, Divided
1/2 tablespoon Almond Butter Or Peanut Butter, I Used Natural Drippy Peanut Butter
1/2 can Pure Pumpkin Puree Not Pumpkin Pie Filling
0.13 tablespoon Coconut Sugar Or Light Brown Sugar. Do Not Omit, As It Balances The Flavor Of The Soup
1/4 teaspoon Ground Cumin
0.13 teaspoon Kosher salt
0.06 teaspoon Ground black pepper
0.03-0.06 teaspoon Cayenne Pepper Plus Additional To Taste
1/4 can Light coconut milk
As required For Topping:Chopped Roasted Peanuts Or Pepitas Chopped Fresh Cilantro, Coconut Cream Or Plain Nonfat Greek Yogurt
1/2 teaspoon Coconut Oil Or Extra Virgin Olive Oil
0.38 cup Chopped Sweet Yellow Onion About 1 Medium
3/4 Cloves garlic minced
1/4 tablespoon Minced Fresh Ginger
3/4 cup 2 Low Sodium Vegetable Broth Or Low Sodium Chicken Broth If The Soup Being Vegetarian Is Not A Concern, Divided
1/2 tablespoon Almond Butter Or Peanut Butter I Used Natural Drippy Peanut Butter
3.75 ounce 2 Cans Pure Pumpkin Puree
0.13 tablespoon Coconut Sugar Or Light Brown Sugar Do Not Omit, As It Balances The Flavor Of The Soup
1/4 teaspoon Ground Cumin
0.13 teaspoon Kosher salt
0.06 teaspoon Ground black pepper
0.03-0.06 teaspoon Cayenne Pepper Plus Additional To Taste
3.50 ounce 1 Can Light Coconut Milk
As required For Topping:Chopped Roasted Peanuts Or Pepitas Chopped Fresh Cilantro, Coconut Cream Or Plain Nonfat Greek Yogurt
Nutrition value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment