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Spicy Thai Canned Pumpkin Soup with Coconut Cream

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"A quick and easy sweet and spicy pumpkin soup made with canned pumpkin."
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20 m servings 280
Original recipe yields 8 servings


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  1. 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.

Nutrition Facts

Per Serving: 280 calories; 13.4 45.1 3.7 < 1 715 Full nutrition

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