#Slowcooker #BudgetFriendly #Crocktober
From the blog: Godairyfree:
It’s light and healthy, yet tastes like it’s dripping in butter and cream. Pumpkin is loaded with Vitamins A & C — feel free to eat seconds or thirds!
Author: Stephanie O’Dea
Serves: 6 servings
1 (30-ounce) can pure pumpkin
2 tablespoons red curry paste (I use gluten-free)
1 (13.5-ounce) can full-fat coconut milk
4 cups chicken or vegetable broth
2 green onions, sliced (green parts only), for garnish (I used croutons)
Use a 6-quart slow cooker. Add the canned pumpkin to the insert, then the curry paste, coconut milk, and broth.
Cover and cook on Low for 5 to 6 hours or on High for about 3 hours.
Stir well and serve in a wide-mouthed bowl with a sprinkling of green onion slices.
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓OPEN ME TO SHOW MORE!↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓
Proverbs 31:26 (AMP)-
“She opens her mouth in [skillful and godly] wisdom,
And the teaching of kindness is on her tongue [giving counsel and instruction].”
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