Ingredients
2 tablespoons oil
1 cup minced onions
1 tablespoon Red Curry Paste
1 tablespoon Fish Sauce
2 tablespoons brown sugar
1-14 1/2 oz can chicken* broth
1-13 1/2 oz can Coconut Milk
1-15 oz can packed pumpkin
1 tablespoon fresh lime juice
Preparation
Heat oil in soup pot over medium-high heat. Add onions and stir-fry 2-3 minutes. Add Curry Paste and Fish Sauce to onions. Stirring, cook until curry is dissolved. Add brown sugar and cook until onions are slightly caramelized. Pour 1/2 can of broth into pot and mix well. Add remaining broth, Coconut Milk and pumpkin. Stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Mix in lime juice and serve. Garnish with chopped cilantro and/or pumpkin seeds if desired.
