Thai Pumpkin Soup

It's not spicy, we loved it, and it's LOW in points, so great for a base for other things.
2 Points Plus on Weight Watchers for 3/4 cup serving
Prep: 6 minutes Cook: 8 minutes

So, what you need:
2 Tablespoons Red Curry Paste
1 (13.5) can light coconut milk (we couldn't find light milk, but we found some without anything added and we figured that was just as good)
1 cup water
1 (15 ounce) can unsweetened pumpkin
2 Tablespoons fish sauce
1/4 cup chopped fresh cilantro (optional)
lime wedges (optional)

The recipe strongly suggests using the cilantro and lime wedges and we loved them also.  We added the cilantro while cooking the rest of the stuff though

1. Place curry paste in a medium saucepan.  Add coconut milk, stirring with a whisk until smooth.  Stir in 1 cup water and pumpkin (we add cilantro here); cook over medium heat 8 minutes or until thoroughly heated.  Remove from heat; stir in fish sauce.
2. Ladle soup into bowls.  Top with chopped cilantro, and serve with lime wedges.  Yields: 6 servings

We had this as soup the other night, but tonight we did it more like a curry base.  We cooked up some beef for some meat, and added more vegetables for the curry mixture (anything from broccoli, carrots, onions, celery... whatever sounds good to you that has no points- or just count for them).  And then we cooked up some white rice (3 points for 1/2 cup or 5 points for 1 cup).  So we served white rice and poured the soup and veggies and beef on top.