• 4 Tbsp Red Curry Paste (to taste)
  • 1 Tbsp. Cinnamon
  • 2 Tbsps. Finely Minced Ginger
  • 4 Cups Chicken or Vegetable Broth
  • 3 Cans Pumpkin
  • 3 Cans Coconut Milk
  • Salt & Pepper to Taste
  • Yogurt and Cilantro Garnish


Put ginger, cinnamon and curry into a large pot and stir. Add coconut milk, pumpkin and broth and stir. Cook over med. heat until simmering. Season with salt and pepper. Spoon into bowls and top with yogurt and cilantro. (great to freeze too)

Serves about 8

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