Vietnamese Pumpkin Soup

Name: Vietnamese Pumpkin Soup
Total time: 30 min
Ingredients: 2 tablespoons canola oil; 1 medium onion, finely diced; 1 (15-ounce) can pumpkin puree (or 1 pound kabocha squash, peeled and diced); 2 cups chicken stock; 1/2 teaspoon yellow curry powder; 1/2 teaspoon grated ginger; 1/4 teaspoon cinnamon; 1 bay leaf; 1 (13-ounce) can unsweetened coconut milk; 2 tablespoons fish sauce; salt; pepper; lime wedges, for serving; toasted pumpkin seeds, optional garnish; cilantro sprigs, optional garnish

www.thedailymeal.com

Use kabocha squash or canned pumpkin puree to make a delicious Vietnamese pumpkin soup recipe that’s easy, fast and healthy.

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