Pumpkin Curry Soup

Ingredients

• 1 ½ tsp red curry paste (add more if desired)
• ½ tsp cinnamon
• ¾ tsp ginger (finely minced)
• ½ cup vegetable broth (can substitute chicken broth)
• ¾ cup pumpkin (canned, not pumpkin pie filling)
• ¾ cup coconut milk
• salt and pepper (to taste)
• yogurt or cilantro (optional garnish)

Instructions

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

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