2soup1 Tablespoon organic coconut oil
1-½ Teaspoon Thai red curry paste
1 28oz. can organic pumpkin puree (not pie filling)
1-¾ cups of organic chicken or vegetable broth
1 can unsweetened coconut milk
2 Tablespoons raw organic agave nectar
2 Limes juiced and zested

Optional add-ons: cilantro, roasted pumpkin seeds, hot sauce, lime wedges, toasted coconut

Heat oil in large pan over medium heat. Add curry paste, cook for one minute. Add pumpkin, cook for a couple minutes. Whisk in broth, coconut milk, and agave. Let come to a boil then reduce heat and simmer for 10 minutes. Whisk in lime juice, and zest, then season with sea salt & pepper to taste. Serve with any add-ons. Enjoy!!!!!!

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