Lunche for 4

Thai Pumpkin Soup with canned pumpkin

Name: Thai Pumpkin Soup with canned pumpkin
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp red curry paste; 4 cups chicken or vegetable broth; 30 oz canned pumpkin puree; 1 3/4 cups coconut milk; 1 red chili pepper; chopped cilantro (optional)

$9.18for 415 minServes 4

Pumpkin and coconut milk simmer with broth and red curry paste for a smooth soup topped with sliced chili.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Canned pumpkin, 30 oz$0.14/oz typical	30 oz	$4.20Typical price
	Coconut milk, 15 oz$0.14/oz typical	15 oz	$2.08Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$9.18

Pantry staples you likely have

Asian sauces and pastesSalt and pepper

Not included in the cost.

15 minstart to table
Easydifficulty
4servings as written
$$typical cost tier

Thai Vegetarian Vegan Dairy-free Low-carb Budget Lunches Cold-weather comfort Fall Winter

Typical price

$2.30 per serving$9.18 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp red curry paste
4 cups chicken or vegetable broth
30 oz canned pumpkin puree
1 3/4 cups coconut milk
1 red chili pepper
chopped cilantro (optional)

Steps

Warm the red curry paste in a 4-quart saucepan over medium heat for 1 minute.
Whisk in the broth, pumpkin puree, and coconut milk until smooth.
Bring the soup to a gentle simmer and cook for 10 minutes, stirring occasionally.
Season with salt and pepper, then top with sliced red chili and chopped cilantro.