Thai Pumpkin Soup - Ready to Eat Dinner

37 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine coconut milk and vegetable broth in a large saucepan over medium-high heat.
2. Bring to a boil, then turn down heat to medium.
3. Add remaining ingredients: garlic, ginger, peanut butter, salt, curry paste, and pumpkin.
4. Cook for 15 minutes, stirring occasionally.
5. Remove from heat and enjoy.

50 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine coconut milk and vegetable broth in a large saucepan over medium-high heat.
2. Bring to a boil, then turn down heat to medium.
3. Add remaining ingredients: garlic, ginger, peanut butter, salt, curry paste, and pumpkin.
4. Cook for 15 minutes, stirring occasionally.
5. Remove from heat and allow to cool.
6. Divide among indicated number of gallon freezer bags. Label and freeze.

2 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Microwave a minute or two, or until warm.