Thai Pumpkin Curry Soup – Fustini's Oils & Vinegars

Ingredients

• 2 tablespoons Fustini’s Medium SELECT olive oil
• 3 tablespoons red curry paste
• 2 tablespoons ginger
• 1 large garlic clove, minced
• 1 large shallot, minced
• 1 red bell pepper, cored and finely diced
• 1 (15- ounce) can of pumpkin puree
• 2 (13.5 ounces) cans of coconut milk
• 2 ½ cups chicken or vegetable broth
• 2 tablespoons light brown sugar, plus more as needed
• 1 tablespoon Fustini's Ginger & Honey balsamic
• 3 ounces shiitake mushrooms, stemmed and thinly sliced
• 1 medium sweet potato, peeled and cut into ½-inch pieces
• ¼ pound green beans, trimmed and cut into 1-inch pieces (about 1 cup)
• ½ cup loosely packed fresh cilantro, chopped
• lime wedges, for serving
• jasmine rice, for serving