Golden Pumpkin and Coconut soup

SerenaBloom

"Delicious! New take on old thai recipe"
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Ingredients

110 mins servings
Serving size has been adjusted!
Original recipe yields 10 servings



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Directions

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  1. Combine all ingredients in large pan or wok.
  2. Cook over medium heat until kibacha squash is done and spaghetti squash has started to separate.
  3. Serve hot with finely sliced scallions and a dollop of coconut cream.
  4. Soup can be pureed as well.

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