Ingredients

• 15 oz (1 can) pumpkin puree
• 4 shallots
• 2 garlic
• 2 cups chicken broth
• 2 tablespoons curry spice
• 2 teaspoons butter
• 2 teaspoons salt
• 1 cup unsweetened coconut milk
• 1 teaspoon ginger
• 1 teaspoon chili sauce

Directions

1. Sauté shallots using butter, until soft. Then add garlic, ginger and curry spice inside.
2. Add salt, pumpkin puree, water, broth and coconut milk and stir well.
3. Simmer with low heat for half an hour.
4. Enjoy!