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Ingredients20 m servings 280
Original recipe yields 8 servings
- Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.
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Per Serving: 280 calories; 13.4 45.1 3.7 < 1 715 Full nutrition