4 cups pure pumpkin puree (fresh or canned)
3 1/2 cups low sodium chicken or vegetable broth
1 1/2 tbsp red curry paste
1/2 tsp garlic powder
1 can coconut milk reserving 1-2 tbsp for garnish
pumpkin seeds for garnish
1. In a 5 to 6 quart (4.7-5.7 L) slow cooker, stir in the pumpkin puree, chicken broth, red curry paste and garlic powder until combined.
2. Cook on low heat for 4-5 hours or high for 2-3 hours.
3. Stir in the coconut milk and cook on high for 20 minutes or until heated through.
4. Serve warm and garnish with the reserved coconut milk and pumpkin seeds!