Entrees, Side Dishes, Vegan

Thai Pumpkin Ginger Coconut Soup

Serves 4
2 Tbs Curry Paste
3 Tbs Ginger Paste
2 Cans Pumpkin
2 Tbs Lemon Grass Paste
4 Cups Vegetable Broth
1 Can Lite Coconut Milk
2 Tbs Xylitol Sweetener
Salt to taste

Heat Curry Paste on medium heat until become runny and bubbly
Add ginger and pumpkin and whisk
Cook for 3 minutes until mixture starts to bubbles
Add vegetable broth and whisk
Add Xylitol and Coconut Milk
Whisk and cook for 3 mins


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