Yoga and Easy Vegan Recipes Day 3: Thai Pumpkin - Coconut Soup

Thai Pumpkin Coconut Soup 
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2 cups or 1(15-ounce) can pureed, cooked pumpkin
1 (14-ounce) can light coconut milk
2 cups vegetable stock
1 tablespoon miso
1/8 to 1/4 teaspoon red curry paste, or to taste
1/4 teaspoon sea salt or to taste
3 tablespoons chopped fresh cilantro


Place pumpkin, coconut milk, and stock in pan.  Warm over medium heat until just about to boil.  Remove from heat.  Mix in miso, curry paste, and sea salt.  Sprinkle cilantro over top.

Makes 4-6 servings
100 calories, 1 g protein, 7 g carbs, 7 g fat, 2 g fiber, 296 mg sodium