With the holidays coming and soooo many tempting treats, its hard not to indulge in all the seasonal goodies. Have I ever told you that I am notoriously a sucker for anything gingerbread, peppermint and pumpkin? It’s true, I just about bought every peppermint candy coated item that Target had in their Holiday aisle. Peppermint Oreos, Chocolate Peppermint Pretzel This, Peppermint Genevas, and I am still on the hunt for Candy Cane Roca!!
This recipe is pretty skinny jean friendly and so simple to make. I made it with a sugar pumpkin I picked up last time at the farmers market, but you could make it even easier and use canned pumpkin puree. And if you haven’t entered my 100th post giveaway be sure to leave a comment letting me know you liked me on facebook, or followed me on twitter!
Spicy Thai Pumpkin Soup
adapted from Nutmeg Anny
1 can pumpkin puree (canned or fresh)
1/2 cup chicken stock
1 can light coconut milk
1/2 Tbsp curry powder
1 tsp red chili pepper flakes
1/2 tsp sea salt
Juice of one lime
1. Add everything into a pot and mix well until evenly heated through.
Seriously. That is it, you’re done!! I am definitely making this again and next time adding in some grilled shrimp or some toasted buttery croutons. Loved this soup, I am definitely going to make it again! I loved the bright flavors during these colder winter days.
